Pesto Orzo with Fried Eggs

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 Minutes

Cook Time

10 Minutes

Serves

6 People

Catelli Classic Orzo View Pasta

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.

Ingredients

1 pkg (454 g)Catelli® Orzo Pasta
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)

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