Pesto Orzo with Roasted Tomatoes & Burrata
Servings: 4
A fresh vegetarian orzo dish with basil pesto, sweet roasted tomatoes, lemon, herbs, and creamy burrata.
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Ingredients
- 1 1/2 cups orzo
- 2 cups cherry tomatoes or grape tomatoes
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt divided
- 1/4 teaspoon black pepper
- 2 garlic cloves thinly sliced or minced
- 1/2 cup basil pesto
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup grated parmesan cheese optional
- 1/4 cup reserved pasta water as needed
- 1 ball burrata cheese
- 1/4 cup fresh basil leaves
- Pinch of red pepper flakes optional
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Toss tomatoes with olive oil, salt, pepper, and garlic.
- Roast for 20–25 minutes, until softened and blistered.
- Cook orzo in salted water until al dente. Reserve 1/4 cup pasta water, then drain.
- Add warm orzo to a large bowl.
- Stir in pesto, lemon juice, lemon zest, and parmesan if using.
- Add reserved pasta water as needed to loosen the sauce.
- Fold in roasted tomatoes and their juices.
- Transfer to a platter or bowl.
- Top with torn burrata, fresh basil, red pepper flakes, black pepper, and olive oil.
Notes
Add burrata just before serving for the freshest texture. This dish can be served warm, room temperature, or slightly chilled.