Preheat your oven to 400°F (200°C). Toss the halved cherry tomatoes with olive oil, salt, and black pepper, then spread them out on a baking sheet. Roast for about 15 minutes, or until they’re soft and slightly caramelized.
While the tomatoes roast, bring your vegetable broth to a simmer in your large pot or deep skillet. Add the orzo and cook, stirring occasionally, until the orzo is tender and has absorbed most of the liquid — about 8 to 10 minutes. Add a splash of water if it seems too dry.
Once the orzo is cooked, reduce the heat to low and stir in the heavy cream and pesto until everything is combined and creamy.
Gently fold in the roasted cherry tomatoes and grated Parmesan cheese. The warmth of the orzo will soften the cheese and meld all the flavors together beautifully.
Serve garnished with fresh basil leaves. Enjoy as a main dish or side with salad or your favorite protein.
