Cheesy Pesto Orzo

In a medium saucepan, bring the broth to a boil. Add the orzo, reduce to a simmer, and cook for about 10-15 minutes, stirring occasionally, until the orzo is tender and the liquid is absorbed. When the pasta is done, add the cheese (you also could use Monterey jack, gruyere, fontina, or a combination of those) and pesto and stir until cheese is melted. Add salt and pepper to taste. If the pasta is too thick, you can add a few tablespoons of broth or milk to get it creamier.

Adapted from Sprinkled with Flour.