Remove the tops of the fennel and cut the bulb in half across the wide side. Remove the core and slice the fennel. Place it on the baking sheet. Add the cherry tomatoes to the baking sheet, along with olive oil, lemon zest, chili flakes (if using), salt and pepper. Toss to combine.
Roast the fennel and cherry tomatoes until fennel has a bit of caramelization and tomatoes have burst, about 30 minutes.
Make Pesto Orzo with White Beans
Set a deep skillet or braiser-style pot over medium heat. Once hot, pour in the olive oil. Add the shallots and stir. Cook shallots until softened and translucent, about 4 minutes. Add the orzo pasta and stir to coat. Add the white beans, stir, and then season the mixture liberally with salt and pepper.
Add the vegetable stock and stir. Bring the mixture to a boil and then simmer until the orzo is soft, about 8 minutes. Stir often to avoid sticking. Add additional splashes of vegetable stock if the orzo is absorbing it too quickly.
Once the orzo is soft and has a starchy/creamy texture, add the pesto and lemon juice. Stir thoroughly. You want the final texture to be a bit fluid, so add more vegetable stock if you like.
Serve the pesto orzo with roasted cherry tomatoes and fennel on top. Garnish with chopped basil if you like. Enjoy hot!
Recipe Notes
Orzo loves to stick to the bottom of the pan when you’re cooking it gradually in a skillet/braiser like this. Stir and scrape the bottom of the pot often.
I used homemade pesto here. Store bought is also great! Make this recipe work for you :)
My orzo in the pictures is a variety made with whole spelt flour. Regular orzo functions exactly the same.
An ideal vegan dinner for transitioning from summer to fall, this pesto orzo with white beans is complimented by roasted cherry tomatoes and fennel. It's absolutely luscious and filled with robust, fresh flavors.