1. Heat olive oil in a large nonstick skillet over medium heat.

2. Add minced garlic and cook until fragrant, about 30 seconds.

3. Add halved cherry tomatoes and cook until skins blister, about 3 minutes.

4. Season with salt and pepper and stir in dry orzo, toasting for 1 minute.

5. Pour in vegetable broth and simmer, stirring occasionally, until orzo is al dente and most liquid is absorbed, about 8–10 minutes.

6. Reduce heat to medium-low and stir in pesto until blended.

7. Slowly pour in heavy cream and stir until sauce is smooth and creamy.

8. If needed, add a splash of broth to reach desired consistency.

9. Remove from heat and stir in grated Parmesan until melted.

10. Garnish with torn basil leaves and serve immediately.