3 tbsp. unsalted butter
3 c. chicken stock or canned broth
6 tbsp. fresh basil, crumbled or 3 tbsp. dried
1 1/2 c. orzo (rice shaped pasta)
1/2 c. Parmesan cheese

Melt butter in heavy skillet and add orzo. Saute 2 minutes. Add stock and bring to a boil. Reduce heat, cover and simmer until all liquid is absorbed and pasta is tender, about 20 minutes. Mix in Parmesan and basil. Serve.