Pesto Orzo with Roasted Cherry Tomatoes, Fennel & White Beans

Pesto Orzo with Roasted Cherry Tomatoes, Fennel & White Beans is a delightful dish. It combines delicious flavors in a simple way. This recipe is vegan, making it healthy and suitable for many diets. Each bite brings a burst of freshness and warmth. The combination of orzo pasta, beans, and veggies makes it hearty and filling.

Making this dish is easy and does not take much time. Roasting the cherry tomatoes and fennel brings out their natural sweetness. The vegan pesto adds a nice herbal note that ties everything together. This recipe is perfect for a comforting meal any day. You can enjoy it for lunch or dinner.

WHY YOU WILL LOVE THIS RECIPE

There are many reasons to love Pesto Orzo with Roasted Cherry Tomatoes, Fennel & White Beans. First, it is simple to make. Even if you are not a chef, you can prepare this dish with ease. The ingredients are easy to find. This means you can make it in your kitchen without hassle.

Second, it’s healthy! The veggies and beans pack this dish with nutrients. The cherry tomatoes are rich in vitamins. Fennel adds a nice crunch and lots of flavor. The white beans provide protein, making your meal filling.

Third, it tastes amazing. The creamy pesto, sweet tomatoes, and fragrant fennel work well together. This combination creates a fantastic flavor that you will love. Plus, the chili flakes give it a little kick if you choose to add them.

Finally, this recipe is flexible. You can adjust it to your taste. If you like more veggies, you can add them. If you prefer different kinds of beans, you can change that too. This dish is great for anyone looking for a healthy and tasty meal.

HOW TO MAKE PESTO ORZO WITH ROASTED CHERRY TOMATOES, FENNEL & WHITE BEANS

Ingredients

Here is what you will need to make Pesto Orzo with Roasted Cherry Tomatoes, Fennel & White Beans:

• 1 bulb fresh fennel
• 2 cups cherry tomatoes
• 2 tablespoons olive oil
• 1 teaspoon lemon zest
• Pinch chili flakes (optional)
• Salt and pepper to taste
• 2 teaspoons olive oil
• 1 medium shallot, small dice
• ½ lb (227 grams) orzo pasta
• 1 ½ cups cooked white beans, drained and rinsed (from a 15 oz/443 ml can)
• 2 cups vegetable stock, plus extra if needed
• ¾ cup vegan pesto
• 1 tablespoon lemon juice
• Chopped fresh basil for garnish (optional)

STEP-BY-STEP INSTRUCTIONS

Roast Cherry Tomatoes & Fennel

1. First, preheat your oven to 400°F (200°C).
2. Next, cut the fennel bulb into thin slices.
3. In a bowl, toss the sliced fennel and cherry tomatoes with 2 tablespoons of olive oil.
4. Add salt and pepper to your taste.
5. Spread the fennel and tomatoes on a baking sheet.
6. Roast them in the oven for about 20-25 minutes. The fennel should be soft and slightly caramelized, and the tomatoes will be juicy.

Make Pesto Orzo with White Beans

1. While the tomatoes and fennel roast, heat 2 teaspoons of olive oil in a large pot over medium heat.
2. Add the diced shallot to the pot, cooking until it becomes soft and translucent, about 3-4 minutes.
3. Next, add the orzo pasta to the pot. Stir everything well for a minute to combine.
4. Pour in the vegetable stock and bring it to a boil.
5. Once boiling, reduce the heat and let the orzo simmer until it is tender, usually about 8-10 minutes.
6. When the orzo is ready, stir in the cooked white beans, roasted vegetables, pesto, lemon juice, and lemon zest.
7. If the mixture seems thick, add a bit more vegetable stock.
8. Taste and adjust with salt, pepper, and optional chili flakes.

HOW TO SERVE PESTO ORZO WITH ROASTED CHERRY TOMATOES, FENNEL & WHITE BEANS

Pesto Orzo with Roasted Cherry Tomatoes, Fennel & White Beans is best served warm. You can scoop it into bowls and garnish with chopped fresh basil if you like. The basil adds a nice touch. You can serve it with some crusty bread or a fresh salad on the side for a complete meal.

STORAGE & FREEZING: PESTO ORZO WITH ROASTED CHERRY TOMATOES, FENNEL & WHITE BEANS

You can store any leftovers in the fridge. Put the Pesto Orzo in an airtight container. It will last for about 3-4 days in the fridge. When you want to eat it again, reheat in the microwave or on the stovetop.

If you want to freeze it, let it cool first. Place the orzo in freezer-safe bags or containers. You can freeze it for up to 2 months. When you are ready to eat it, defrost it in the fridge overnight and reheat it.

SERVING SUGGESTIONS

You can enjoy Pesto Orzo with many side dishes. Here are some great ideas:

• A simple green salad with lemon vinaigrette.
• Garlic bread or crusty baguette.
• Steamed or roasted veggies like broccoli or green beans.
• A side of fresh fruit, such as strawberries or melon, for a refreshing contrast.

 

 

VARIATIONS

This recipe is flexible, and you can change it in many ways:

• Add More Veggies: You can toss in spinach, zucchini, or bell peppers for more color and flavor.
• Change the Beans: Use chickpeas, kidney beans, or any bean you prefer.
• Gluten-Free Option: Use gluten-free orzo pasta if you need a gluten-free meal.
• Different Pesto: Experiment with different types of pesto, like sun-dried tomato pesto or spinach pesto.

FAQs

1. Can I use store-bought pesto?

Yes! Feel free to use your favorite store-bought vegan pesto to save time.

2. How can I make this dish spicier?

You can add more chili flakes or some diced jalapeno for extra heat.

3. Can I make this recipe in advance?

Yes! You can make it a day ahead and store it in the fridge. Just reheat it when you’re ready to eat.

4. What can I use instead of orzo?

You can use other small pasta shapes, like ditalini or even quinoa if you want a gluten-free option.

MAKE-AHEAD TIPS FOR PESTO ORZO WITH ROASTED CHERRY TOMATOES, FENNEL & WHITE BEANS

To make this dish ahead of time, you can prepare certain components:

• Roast the cherry tomatoes and fennel earlier in the day or even a day before.
• Cook the orzo pasta in advance and store it separately in the fridge.
• Combine the roasted veggies and orzo right before serving to keep everything fresh.

Elevate your weeknight dinner game with this sophisticated yet simple pesto orzo that brings together the best of Italian-inspired flavors in one comforting bowl. The magic happens when sweet cherry tomatoes and aromatic fennel are roasted until caramelized, creating depth of flavor that perfectly complements the creamy vegan pesto and tender orzo pasta. White beans add protein and heartiness, making this dish a complete meal that’s both nourishing and satisfying. The combination of fresh herbs, lemon zest, and optional chili flakes creates a bright, restaurant-quality dish that comes together in under 45 minutes. This versatile recipe works beautifully as a main course for plant-based eaters or as an elegant side dish for any occasion. For more pasta inspiration, try our creamy corn pasta with coconut milk or our one pan creamy penne with spinach and Italian sausage. Pair this with our pea pesto for a fresh twist on traditional Italian flavors.

This Pesto Orzo with Roasted Cherry Tomatoes, Fennel & White Beans is not just easy and delicious, but also nutritious. It is perfect for a meal any time of the year. Enjoy cooking and savoring this healthy dish!

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