• Preheat the oven to 375°F (190°C).
• (Optional step for sweeter tomatoes) If desired, add the cherry tomatoes to a 13×9×3.5" baking dish (or similar) and toss with 1 tablespoon olive oil and a pinch of salt. Roast for 15 minutes until blistered.
• Add the shallot, garlic, tomato paste, Italian seasoning, uncooked orzo, chickpeas, vegetable broth, sun-dried tomatoes, and oil from the tomato jar to the baking dish (add tomatoes now if pre-roasted). Mix well to combine.
• Transfer to the oven and bake uncovered for 20 minutes. Stir, then return to the oven for another 10–15 minutes, or until the orzo is tender and liquid is mostly absorbed.

Make the pesto (optional):

• While the orzo bakes, add the basil, garlic, olive oil, cashews, lemon juice, and salt to a food processor or high-speed blender. Pulse until just combined with small chunks remaining. Scrape down sides as needed. If too thick, add 1–2 tbsp extra olive oil. Avoid over-blending to prevent bitterness.

Serve:

• Spoon the orzo into bowls and top with a generous dollop of pesto if using. Serve immediately.