1/4 cup of olive oil, plus more for roasting tomatoes
1 cup of orzo pasta (ensure it’s a whole grain variety if preferred)
1 cup of cherry tomatoes
Salt and pepper to taste
Instructions
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Toss the cherry tomatoes with a little olive oil, salt, and Spread them out on a baking sheet and roast in the oven until they are soft and slightly charred, about 15-20 minutes.
While the tomatoes are roasting, prepare the pesto. Add the spinach, almonds, garlic, and olive oil to a food Season with salt and pepper. Blend until you have a smooth pesto. If it’s too thick, you can add a bit more olive oil.
Cook the orzo according to the package instructions until it’s al Drain the orzo, reserving a little of the pasta water.
Toss the cooked orzo with the spinach almond pesto, adding a little pasta water if needed to help evenly distribute the pesto.
Once the tomatoes are roasted, remove them from the oven and carefully add them to the orzo and pesto, gently stirring to combine.
Serve the Spinach Almond Pesto Orzo with Roasted Tomatoes warm or at room temperature.
