One-Pot Creamy Pesto and Sun-Dried Tomato Orzo

Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 cup sun-dried tomatoes, chopped
• 1 cups orzo
• 3 cups vegetable broth
• 1 cup heavy cream
• 1 cup pesto
• 1 cup Parmesan cheese, grated
• 1 teaspoon black pepper, freshly ground
• 2 tablespoons fresh basil, chopped

Method

1. 01
   Heat olive oil in a large pot over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
2. 02
   Stir in the chopped sun-dried tomatoes and cook for another 2 minutes.
3. 03
   Add the orzo to the pot, stirring to coat it with the oil and tomato mixture.
4. 04
   Pour in the vegetable broth and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
5. 05
   Stir in the heavy cream and pesto, mixing until the orzo is well coated and creamy.
6. 06
   Remove the pot from the heat and stir in the grated Parmesan cheese and black pepper until the cheese is melted and the dish is creamy.
7. 07
   Garnish with chopped fresh basil before serving.