Cook the orzo

• Bring a saucepan of salted water to a boil and cook the orzo until al dente.
• Drain, reserving a little cooking water.

Sear the zucchini

• Heat a little olive oil in a frying pan and add the diced zucchini.
• Cook until golden and tender, then add the crushed garlic for the last minute.
• Season with salt and pepper.

Make the basil pesto

• Blend the basil leaves with the remaining olive oil, the parmesan and a pinch of salt.
• Blitz to a loose pesto, adding a splash of water if needed.

Combine and serve

• Toss the drained orzo with the zucchini and the basil pesto, loosening with a little cooking water.
• Divide between plates and top with torn burrata.
• Finish with black pepper and a drizzle of olive oil.