200g orzo pasta
400ml vegetable stock
200g cherry tomatoes on the vine - halved (save the vine for flavouring)
2 bay leaves
Salt and black pepper, to taste
2 tbsp extra virgin olive oil
A handful of chopped basil
Green veg (e.g. asparagus) to serve
Preheat oven to 200 C.
Mix the orzo with the vegetable stock in a deep roasting dish. Bury the bay leaves and tomato vines in the pasta.
Arrange the halved tomatoes on top. Season with salt and pepper.
Cook, uncovered for 20 minutes.
Once the pasta is just cooked, remove the vines and bay leaves. Stir in the olive oil and herbs.
Serve immediately with steamed green veg.
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