Pesto Orzo Cherry Tomatoes (Printable Version)

Orzo pasta with basil pesto and roasted cherry tomatoes delivers bright Italian flavor in every bite.

# What You'll Need:

→ Pasta

01 - 10.5 oz orzo pasta
02 - 1 teaspoon salt, for boiling water

→ Vegetables

03 - 2 cups cherry tomatoes, halved
04 - 1 tablespoon olive oil
05 - 1/4 teaspoon freshly ground black pepper

→ Pesto

06 - 2 cups lightly packed fresh basil leaves
07 - 1/4 cup pine nuts
08 - 1/2 cup grated Parmesan cheese
09 - 1 garlic clove
10 - 1/3 cup extra virgin olive oil
11 - Salt and pepper, to taste
12 - Juice of 1/2 lemon (optional)

→ Garnish

13 - Extra Parmesan cheese, for serving
14 - Fresh basil leaves

# Directions:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - In a bowl, toss halved cherry tomatoes with 1 tablespoon olive oil and 1/4 teaspoon ground black pepper. Spread tomatoes evenly on the prepared baking sheet and roast for 12 to 15 minutes until softened and gently caramelized.
03 - In a large pot, bring salted water to a boil. Add orzo and cook according to package directions until al dente. Drain, reserving 1/4 cup pasta water.
04 - Using a food processor, combine basil leaves, pine nuts, Parmesan cheese, garlic, and lemon juice if using. Pulse until finely chopped. With motor running, slowly drizzle in extra virgin olive oil until pesto is smooth. Season with salt and pepper to taste.
05 - In a large mixing bowl, toss hot orzo pasta with basil pesto, gradually adding reserved pasta water to achieve a creamy texture. Fold in roasted cherry tomatoes gently.
06 - Plate immediately, garnishing with extra Parmesan cheese and fresh basil leaves.

# Additional Tips::

01 -
  • Uses basic pantry ingredients and fresh produce
  • Ready in under half an hour for easy weeknight meals
  • Naturally vegetarian and easy to adapt for allergies
  • Big flavors with very little effort
02 -
  • Packed with fiber from orzo and heart healthy fats from olive oil and pine nuts
  • Perfect for meal prep holds up well for a couple days chilled
  • Easily made nut free and gluten free with simple swaps
03 -
  • Toast your pine nuts in a dry skillet for a deeper flavor Be sure not to burn them
  • Let your orzo cool for a minute before adding pesto so the heat does not dull the basil Bring all your ingredients to room temperature for a creamier pesto

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