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.
Pesto Orzo with Fried Eggs
1 pkg (454 g)
Catelli® Orzo Pasta
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
1Cook orzo according to package directions; drain, reserving 1/3 cup (75 mL) cooking liquid.
2Meanwhile, 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.
3Divide orzo mixture among 6 bowls; top each bowl with fried egg. Garnish with chives.
For a hearty breakfast or brunch, serve this orzo bowl topped with bacon, peameal bacon or sausage.
Substitute feta for goat cheese if preferred.
Cooking up recipes, stories and more.
Looking for a little culinary inspiration? Browse our collection of delicious recipes, cooking tips and real-life stories to help get you started.