Pale cherry tomatoes soften into warm orzo while lemon zest keeps the dish bright.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 300 g White Cherry tomatoes, halved
- 250 g dry orzo
- 2 tbsp olive oil
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 40 g Parmesan, grated
- 2 tbsp chopped basil
- 1/4 tsp salt
Method
- Cook orzo in boiling water according to package. Reserve 100 ml cooking water, then drain.
- Warm oil and tomatoes in a skillet 3–4 minutes until some juices release.
- Toss with orzo, lemon, Parmesan, basil and salt. Add reserved water by spoonfuls for a glossy finish.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: White Cherry Tomato Seeds
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
Grow another ingredient
What to cook next
- Atomic Sunset Tomato and Peach Toasts
- Rebel Starfighter Tomato Panzanella
- Ananas Noir Tomato and Nectarine Burrata
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
