Bring a large kettle of water to a boil and cook orzo until al dente; 3 minutes. Drain in a colander. Meanwhile, in a small, non-stick skillet, heat oil and stir in pine nuts. Cook until golden, about 5 minutes. Add basil. Toss with orzo, season with salt and pepper to taste. Heat through and serve. Food Exchange per serving: 2 STARCH/BREAD EXCHANGES + -20ºC AT EXCHANGE CAL: 183; CHO: 2mg; CAR: 29g; PRO: 6g; SOD: 49mg; FAT: 5g;