• Begin by preheating your oven to 400 degrees. In an oven safe pan or baking tray, add in your cherry tomatoes, and season with kosher salt, freshly ground black pepper and extra virgin olive oil. Roast for 30-40 minutes until charred and bursted throughout.
• While your tomatoes are roasting, toast your pine nuts. Roast for 3 to 4 minutes in a dry skillet, stirring occasionally so it doesn’t burn. (Alternatively, you can also put these in without toasting).
• When your tomatoes are finished roasting, remove from the oven. In the same baking dish, add in your lemon zest, lemon juice and minced shallot. Toss to combine all the tomato juices and lemon juices. Season with kosher salt and freshly ground black pepper, to taste. I like to start with about ½ of the lemon juice, and adjust with more if needed, to taste.
• Drain your orzo, without rinsing but shaking off as much water and moisture as you can, and add it directly in the baking dish with your tomatoes and lemon vinaigrette. Toss in your pine nuts, spinach, herbs (basil and parsley) and mix well so the spinach gets a little wilted and everything is combined. Finish with crumbled feta and give it one more gentle toss.
• Serve warm as is, or store in the fridge and serve cold.
• Boil Water/Broth: In a large pot, bring 4 cups of water or broth to a boil. If you use water, you can add flavor by adding a teaspoon of salt to the boiling water.

Orzo Cooking Instructions: 2 cups of orzo for 4 cups of liquid

• Add Orzo: Once the liquid is boiling, add the 2 cups of orzo to the pot. Stir gently to prevent sticking.
• Cook Orzo: Reduce the heat to medium-high and let the orzo cook uncovered. Stir occasionally to prevent it from clumping together. The cooking time will depend on the brand and size of the orzo, but it typically takes around 8-10 minutes. Refer to the package instructions for specific timing recommendations.
• Taste Test: After about 8 minutes, start tasting the orzo for doneness. It should be tender but still slightly firm (al dente). If it's too soft, it can become mushy, so be cautious with the cooking time.
• Drain Orzo: Once the orzo is cooked to your liking, drain it in a colander to remove excess water. You can also rinse it briefly with cold water to stop the cooking process and cool it down, especially if you plan to use it in a cold salad.