Pesto Orzo with Fried Eggs

Name: Pesto Orzo with Fried Eggs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 1 pkg (454 g) Catelli® Classic Orzo; 3/4 (175 mL) cup Basil pesto; 4 (1 L) cups Shredded kale leaves; 1/3 (75 mL) cup Crumbled goat cheese; 2 (10 mL) tsp lemon juice; 1/4 (1 mL) tsp Each salt and pepper; 6 Eggs, fried; 3 (45 mL) tbsp Finely chopped fresh chives

Make this quick and easy dinner your go-to pasta dish any night of the week. For a quick variation, try sun-dried tomato or arugula pesto. And when in season, toss in sautéed asparagus or any other green vegetable.

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Prep time

15 minutes

Cook time

10 minutes

Servings

6 servings

Catelli Classic Orzo

Ingredients

6 servings

1 pkg (454 g) Catelli^® Classic Orzo

3/4 (175 mL) cupBasil pesto

4 (1 L) cupsShredded kale leaves

1/3 (75 mL) cupCrumbled goat cheese

2 (10 mL) tsplemon juice

1/4 (1 mL) tspEach salt and pepper

6Eggs, fried

3 (45 mL) tbspFinely chopped fresh chives

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Cook orzo according to package directions; drain, reserving 1/3 cup (75 mL) cooking liquid.

Step 2

Meanwhile, heat pesto in large high-sided skillet. Stir in orzo, cooking liquid, kale, goat cheese, lemon juice, salt and pepper; cook for 3 to 5 minutes or until kale is wilted.

Step 3

Divide orzo mixture among 6 bowls; top each bowl with fried egg. Garnish with chives.