30 Minute One Pan Flavorful Pesto Orzo Recipe With Tomatoes
Servings: 3 - 4
Whip up a flavorful meal in just 30 minutes with this easy one-pan pesto orzo recipe. Topped with juicy tomatoes for a perfect weeknight dinner.
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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.
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