Pesto Orzo with Fried Eggs

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

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.

Prep time

15 Min

Cook time

10 Min

Serves

Catelli Classic Orzo

Ingredients

1 pkg (454 g) Catelli® Classic Orzo
3/4 cup (175 mL) Basil pesto
4 cups (1 L) Shredded kale leaves
1/3 cup (75 mL) Crumbled goat cheese
2 tsp (10 mL) Lemon juice
1/4 tsp (1 mL) Each salt and pepper
6 Eggs, fried
3 tbsp (45 mL) Finely chopped fresh chives

Cooking Steps

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.

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Pesto Orzo with Fried Eggs

Ingredients

Cooking Steps

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