Orzo, basil pesto, and roasted cherry tomatoes create a fresh and vibrant main, ready in half an hour.
# What You'll Need:
→ Pasta
01 - 10.5 ounces orzo pasta
→ Pesto
02 - 2 cups loosely packed fresh basil leaves
03 - 1 garlic clove
04 - 1/4 cup pine nuts
05 - 1/2 cup grated Parmesan cheese
06 - 1/3 cup plus 1 tablespoon extra-virgin olive oil
07 - Salt and freshly ground black pepper, to taste
→ Vegetables
08 - 2 cups cherry tomatoes, halved
09 - 1 tablespoon olive oil
10 - Salt and black pepper, to taste
→ For Serving
11 - Extra fresh basil leaves
12 - Additional grated Parmesan cheese
13 - Lemon zest (optional)
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss halved cherry tomatoes with 1 tablespoon olive oil, salt, and black pepper. Arrange on prepared baking sheet and roast for 15 minutes, or until softened and lightly caramelized.
03 - Bring a large pot of salted water to a boil. Add orzo and cook until al dente according to package instructions. Drain the pasta, reserving 1/4 cup of cooking water.
04 - While pasta cooks, place basil leaves, garlic, pine nuts, and grated Parmesan in a food processor. Pulse until finely chopped. With motor running, slowly drizzle in olive oil until pesto is smooth. Season with salt and pepper.
05 - In a large mixing bowl, add drained orzo and toss with prepared pesto, using reserved pasta water one tablespoon at a time to create a creamy texture. Gently fold in roasted cherry tomatoes.
06 - Garnish with extra fresh basil, grated Parmesan, and optionally lemon zest. Serve immediately.
