Creamy Pesto Orzo with Tomatoes
Creamy Pesto Orzo with Tomatoes is an easy, one-pot pasta dish that combines tender orzo, fresh basil pesto, juicy tomatoes and fresh mozzarella! The best part? It can be whipped up in just 25 minutes!
Servings: 6
Calories: 436kcal
Ingredients
- 1 tablespoon olive oil
- 2 cups orzo or one pound/package
- 4 cup chicken or vegetable stock or water with a generous pinch of salt
- ½ cup pesto jar or homemade. If using jarred, add 2-3 tablespoons.
- ¼ cup heavy cream
- ¼ cup grated parmesan
- salt & pepper to taste
- 1 cup cherry or grape tomatoes halved
- 6 oz pearl mozzarella
Instructions
- Add a glug of olive oil (about 1 tbsp) to a large stock pot or dutch oven. Add the dry orzo to the pot. Let toast on medium heat for about 2 minutes, stirring frequently.
- Pour in the chicken or vegetable broth over top and bring to a simmer until orzo has soaked up most of the liquid, stirring frequently to prevent orzo from sticking.
- Add pesto and stir well, let cook for 2-3 minutes.
- Add heavy cream and grated parmesan, stir and cook for an additional 2 minutes.
- Add salt and pepper to taste.
- Turn off heat, transfer to serving bowl or keep the orzo in the pot if serving from there. Then, add tomatoes and mozzarella before serving and toss to combine. Serve immediately with more parmesan for topping, and a squeeze of lemon if desired!