30 Minute One Pan Flavorful Pesto Orzo Recipe With Tomatoes
This 30 minute one pan pesto orzo recipe is such a delight!
With toasted orzo in a light pesto-parmesan sauce, topped with fresh tomatoes and basil, each bite is packed with flavor.
Minimal ingredients and utensils are required for this easy and impressive meal.
Why you’ll love this easy one pan recipe
- Quick & easy: You only need 30 minutes to make this recipe – 10 minutes to prep and 20 minutes to cook.
- Bright & fresh: The pesto brings bright flavors and the tomato topping is a nice fresh bite.
- Big flavor, simple ingredients: Pesto sauce paired with orzo, lemon, parmesan and tomatoes is perfect harmony of flavors.
Ingredients needed to make this pesto orzo recipe
For the fresh tomato topping: pair fresh tomatoes with olive oil, salt, fresh basil and garlic for a big-flavored topping.
For the pesto pasta: you’ll need orzo paired with pantry spices like Italian seasoning and red pepper flakes, vegetable broth, a jar of pesto, fresh basil, lemon juice and freshly grated Parmegiano-Reggiano cheese.
What equipment you’ll need for this one pot meal and why
This recipe comes together quickly, so I recommend having each of your ingredients and tools prepared and ready prior to beginning cooking.
- Deep skillet or frying pan, with a lid
- Wooden spoon or spatula, heat-safe for stirring the orzo
- Bowl large enough to fit the tomato topping (2 cups)
- Sharp kitchen knife
Step by step instructions to nake the pesto orzo pasta and fresh tomato topping
- Start by making the Fresh Tomato Topping, the flavors will mingle while you’re making the orzo.
- Cut the tomatoes in half, chop your fresh basil and press your fresh garlic.
- Add the tomatoes, extra-virgin olive oil, kosher salt, basil, and garlic to a bowl and toss gently. Set aside.
- Place your deep skillet or frying pan on your burner, and turn it to a medium heat.
- Add your olive oil. Once your olive oil is warmed, add your sliced fresh garlic and stir for approximately 2-3 minutes. The garlic will turn a light golden colour and smell fragrant. Watch out not to burn the garlic as it will taste bitter.
- Add the dried Italian seasoning, chili flakes and orzo. Stir for 1 minute.
- Add your vegetable broth and stir. Bring to a simmer over medium-high heat, be careful not to leave it on a boil.
- Once your dish is simmering, turn your burner to a medium-low heat, place the lid on your pot, most of the way and keep at a simmer until most of the liquid is absorbed and the orzo is al dente, about 10-12 minutes.
- Optional: If using, stir in a handful of baby spinach leaves or 1 cup frozen peas and cook for 1-2 more minutes until the spinach is wilted or peas are just cooked.
- Remove from the heat and stir in the pesto, fresh lemon juice and fresh chopped basil until combined. Taste for seasoning to your preference.
- Serve immediately, garnish with the Fresh Tomato Topping and freshly grated Parmesan cheese.
How To Cook The Perfect Orzo Pasta
Toast your orzo in olive oil first, then simmer it loosely covered in broth or water, I prefer broth as it adds so much flavor. Cook it for roughly 10-12 minutes until it’s al dente (to the tooth, with a tiny bit of chew). You’ll get a deep, nutty flavor and a rich, creamy texture without the risk of it turning mushy.
How to make the perfect fresh tomato and basil pasta topping
Picking the right ingredients is always the key to a beautiful meal – a few fresh ingredients go a long way in making your meal one to remember.
When picking your tomatoes, the size does matter. For this recipe, I recommend looking for small varieties of tomatoes – either cherry or grape. And fresh garlic and fresh basil are a must in this recipe for the bright burst of flavours!
Once you’ve decided on your tomato of choice, cut them in half and add them to a bowl with the remaining ingredients in the Fresh Tomato Topping recipe above. Toss gently to incorporate and let it rest. If making ahead, you can store it in the fridge.
Expert tips for making this pesto orzo pasta
You can adjust this recipe to your personal taste based on the pantry and fresh items you have on hand.
- Want more protein? Add some rotisserie chicken or a protein of your choice.
- Veggie lover? Asparagus and broccoli with an assortment of fresh herbs are great additions.
- No kosher salt? For this recipe, you can swap it out with half the amount of table salt.
- No fresh lemons? – You can swap fresh lemons for white wine vinegar.
- Pesto – fresh homemade pesto vs. jarred? Jarred pesto is always great, or you can make your own fresh pesto with my Easy Basil Pesto Recipe. My family uses this one on repeat.
- Which stock is best? You can use vegetable or chicken stock for this one; I don’t recommend beef stock as it will change the flavor profile.
Serving this pesto orzo recipe
To round out your table, I like to add a light green salad. Make a simple fresh arugula or mixed greens salad and dress it with my Easy Flavourful Lemon Shallot Vinaigrette recipe.
Serve as a main dish in big bowls for 2-3 people or make this as a tasty side-dish for 4 people paired with a protein of your choice.
FAQs
I like to use a fresh pesto sauce, generally that can be found in the deli section of most grocery stores (cold aisle). Alternatively, use your favorite pesto sauce wherever it’s from! You can also try my homemade pesto.
If after 10-12 minutes the orzo isn’t quite cooked yet but there isn’t much broth left, add 1/2 cup additional broth to the pan. Then, cook until the orzo is al dente (or done to your liking).
I don’t recommend using a different pasta shape. This recipe was created using the proper orzo-broth ratio so any long pasta shape won’t work well.
How to store and reheat
Store the cooked pesto orzo pasta in an airtight container for up to 3 days, though I do recommend eating it fresh! You can reheat in the microwave or in a covered saucepan on the stove with a splash of water or stock, over low heat until heated through.
More easy orzo recipes to love from the blog
- One Pan Creamy Spinach and Artichoke Orzo Bake
- Simple and Easy One Pot Sungold Tomato Orzo Pasta
- Easy One Pot Lemon Orzo Shrimp (30 minute recipe!)
30 Minute One Pan Flavorful Pesto Orzo Recipe With Tomatoes
Equipment
- braiser, deep skillet or large frying pan
Ingredients
For the fresh tomato topping
- 2 cups cherry or baby tomatoes, halved
- 1 tbsp extra-virgin olive oil
- 1/4 tsp kosher salt
- 2 tbsp fresh chopped basil
- 1 small garlic clove, pressed
For the pesto orzo
- 2 tbsp extra-virgin olive oil
- 3 small garlic cloves, thinly sliced
- 1 tsp dried Italian seasoning
- 1/4 tsp chili flakes
- ½ tsp kosher salt plus more to taste
- 1 1/2 cups orzo pasta
- 3 cups vegetable broth
- Optional: handful of fresh spinach leaves or 1 cup frozen peas or 1 cup canned white beans
- 1/2 cup pesto
- 1 tbsp fresh lemon juice about ½ small lemon
- 3 tbsp fresh chopped basil
- ¼ cup freshly grated Parmegiano-Reggiano cheese plus more for garnish
Instructions
- Add the olive oil to a large high-sided skillet or frying pan and turn to medium heat. When the oil is warm, add the sliced garlic and cook for 2-3 minutes, stirring often, until fragrant.
- Add the dried Italian seasoning, chili flakes, kosher salt and orzo, stir and cook for 1 minute.
- Add the vegetable broth and bring to a simmer over medium-high heat. Once simmering, turn to medium-low heat, place the lid on most of the way and keep at a simmer until most of the liquid is absorbed and the orzo is al dente, stirring occasionally so the orzo doesn’t stick, about 10-12 minutes.
- Optional: If using, stir in a handful of spinach leaves or 1 cup frozen peas and cook for 1-2 more minutes until the spinach is wilted or peas are just cooked.
- Remove from the heat and stir in the pesto, fresh lemon juice, fresh chopped basil and parmesan cheese until combined.
- Serve immediately garnished with the fresh tomato topping and freshly grated parmesan cheese.
Notes
- If after 10-12 minutes the orzo isn’t quite cooked yet but there isn’t much broth left, add 1/2 cup additional broth to the pan. Then, cook until the orzo is al dente (or done to your liking).
- Use your favorite pesto from the grocery store or make your own with my pesto recipe.
