In a large, high-sided skillet, combine orzo and water. Bring to a brief boil, reduce to a visible simmer, and cook, covered, for about 10 minutes (according to package instructions). Check the orzo 5 minutes into the cooking, and stir it to prevent it from sticking to the bottom of the pan. Orzo is cooked when all the water is absorbed and the orzo has a nice soft texture of cooked pasta. You might have to add more water at the end if the orzo is undercooked or the water evaporates too fast.

Remove cooked orzo to a large bowl.

To the same, now empty, skillet add olive oil, minced garlic, half of the cherry tomatoes (saving the other half of tomatoes for later), red chili flakes, dried oregano, and salt and pepper to taste. Cook on medium heat, stirring, for 4 minutes, until the tomatoes release juices and garlic is softened.

Add cooked orzo, juice squeezed from half a lemon, the remaining cherry tomatoes, and most of basil pesto. Stir everything well together.

Coat Mozzarella "pearls" with the remaining basil pesto in a separate bowl (you can use the same bowl where you kept cooked orzo). Add them to the orzo, stirring some in, and placing others over the pasta.

Season with salt and red pepper flakes.

Top with pine nuts and fresh basil leaves.