Orzo with Beet & Kohlrabi Greens | Sequatchie Cove Farm

I almost called this dish “nostalgia” since the pesto and roasted tomatoes and peppers are summer extras  from my freezer.   It was delightful to reminisce on this cold and rainy fall day, but don’t worry, this one is rich and filling enough to comfort through the worst weather.  (And it’s quick and easy too!)

Ingredients:

Leaves from 3 beets, washed and stems removed

Leaves from 3 kohlrabi bulbs, washed and stems removed

4 strips of bacon

3 tablespoons of pesto

4 oz roasted tomatoes and red peppers

2 oz soft goat cheese

1 cup uncooked orzo pasta

Method:

Fry bacon in a skillet, remove from pan when crispy and drain most of the fat.  Chop the beet and kohlrabi greens, then add to the skillet and cook until it wilts and darkens in color.   Cook orzo pasta according to packet directions.   Drain the water from the pasta and add the pesto, roasted tomatoes and peppers, goat cheese and crumbled bacon.  Mix together until blended, and spoon the pasta over a bed of the wilted greens to serve.

Filed under: Seasonal Food Recipes on November 10th, 2009 |