Dice the peppers and zucchini. Heat the oil in a frying pan and sauté the peppers and zucchini over medium heat until tender-crisp.

Add the pesto and the (plant-based) crème fraîche, and heat through while stirring well. Meanwhile, cook the orzo in stock instead of water according to the package instructions until done.

Add the orzo, flageolets, and halved cherry tomatoes to the vegetables and season to taste with salt and pepper.

Serve with fresh basil.