1. Heat olive oil in a large sauté pan over medium heat and add garlic and shallot, cooking until fragrant.

2. Add orzo and toast for one minute, stirring to coat in oil.

3. Pour in white wine, stirring until reduced by half.

4. Gradually add warm broth one ladle at a time, stirring and allowing liquid to absorb before adding more, until orzo is al dente.

5. Stir in heavy cream and basil pesto until sauce is smooth and creamy, adding extra broth if needed.

6. Fold in cherry tomatoes and Parmesan cheese, season with salt and pepper.

7. Serve immediately, garnished with fresh basil leaves.