Obsessed with orzo? Me too! The pretty pearly pasta grain gets a brilliantly green upgrade in this salmon orzo with Tuscan kale pesto dish. Homemade kale pesto and the pink-fleshed fish pack a double punch of nutrition, while the creamy (no cream!) pasta is smooth and comforting. Hugely satisfying, doubly delicious and basically cooked in one pan!

Non-fish fans, this ones for you! Italian sausage and kale orzo is just as dreamy, actually creamy, and brimming with herby sausage instead of salmon.

It’s also a one-pan wonder, and a little quicker to come together as this recipe is handfuls of Tuscan kale rather than lovingly crafted homemade pesto. One this week, one the next? It is kale season after all!

Close up shot of kale pesto orzo in a pan with salmon pieces

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Italy is my gastronomic home. I have been visiting for decades and try to explore a different region each time I go. The country is a fascinating map of regional dishes and ingredients- I wonder if I’ll ever manage to experience them all!

Tuscany is one of my favourite places. Famous for the freshest vegetables; tomatoes of all varieties, aubergines, kale; the purest olive oil; beans of every shape and size; and the lushest wine.

It’s also home to cucina povera, an approach to cooking that takes a handful of the humblest ingredients and magics them into a dish of divine beauty, which this minestrone exemplifies perfectly.

Through the blog, I like to pay homage to the country that has filled me with sustenance, both literally and figuratively, by celebrating the ingredients and dishes that have nourished me and my family for years. This recipe showcases Tuscan kale and orzo.

Top down shot of salmon orzo with kale pesto in a pan with a serving spoon

Salmon and orzo

Traditionally in Italian cuisine, fillets of fish, or meat, are not served as part of a pasta dish. They tend to be standalone dishes that make up the secondi (second course), like salmon piccata, or pork osso buco .

Pasta is usually the primi (first course) and with the exception of shellfish like spaghetti al scoglio, spaghetti with shrimp, or ground or slow-cooked meat like beef ragú, they don’t contain meat. Fish and pasta rarely meet.

However, I feel a little poetic license is allowed in our busy lives (who’s eating two courses every night anyway!?) and especially when salmon and pasta tastes so good together!

Salmon and orzo, these star-crossed lovers, are meant to be together. By searing the fish in the pan first, it releases fat and flavour that is then absorbed by the orzo, adding depth to the dish.

What’s more the delicate fish flesh is pleasingly flakey against a mouthful of al dente orzo grains, it’s a clash of texture to die for.

Kale pesto is the ingredient that blesses the two. Earthy cavolo nero and woody pinenuts ground the flavours, while garlic and parmesan add a nose-tingling sharpness that elevates it. Not to mention the delightfully marbled emerald hue!

Close up shot of creamy pesto orzo with salmon topped with Parmesan

Recipe tips and notes

Cheekily dubbed ‘orzotto’ due to the similar appearance, texture, and cooking method to risotto.
This light version is cream-free but deceptively creamy! A combination of the starchy orzo grain (not actually a grain!) and the homemade pesto sauce make the dish deliciously oozy.
Cavolo nero (aka Tuscan kale or black cabbage) is a classic Tuscan ingredient. The long, dark leaves are packed with nutrients, and it delivers a strong, earthy flavour.
This hardy plant can withstand the British frosts and is usually harvested in the early months of the year making this month the ideal time for this homemade pesto pasta recipe.
Not only does it compliment pasta dishes, as regular pesto does, it brings a bold bonus shot of nourishment to eggs, a slick spread to a sandwich, and a zhuzh to salad dressings.
There is absolutely no judgement here if you opt for a convenient jar of store-bought basil pesto. BUT…I implore you to give this ready-in-ten homemade kale pesto a try when you have the time to spare.
I deglazed the pan with dry white wine on this occasion. I sometimes use This is an affiliate link.vermouth if there’s a bottle open. If you tend not to cook with wine, use some of the stock that you have ready.
Salmon brings protein to the pesto orzo plate. Chicken, shrimp or scallops are all worthy alternatives.

Process shots of salmon and orzo being prepared before cooked in a pan with creamy pesto sauce

Serving suggestions

As well as cavolo nero, the South of Italy is known for its sun-ripened and vibrant tomatoes. In keeping with the theme, try this Tuscan panzanella salad.

It makes use of day-old bread (thank you!), mixes colourful tomatoes, peppers and fresh basil leaves, and is drenched is a tangy, slightly acidic dressing that will balance the salmon orzo. Or a simple green garden salad.

Still too cold for salads? A whole roasted cauliflower is impressive and sultry with smokiness, with a vividly red sauce that has just a touch of spice.

Storage and leftovers

There will be kale pesto sauce leftover from your batch. It will keep in a jar in the fridge for a week to 10 days. So, when you are after a meat-free pesto pasta meal, you are halfway to kale pesto pasta with pangrattato already!

I’m really not a fan of keeping leftover pasta, or fish! So, I keep to my proportions to avoid any waste.

However, orzo is filling and easy to overestimate! If you can’t bear to throw food away, keep the leftovers in an This is an affiliate link.airtight container and reheat in the microwave for 60-90 seconds, or stir gently over a low heat on the hob.

More orzo recipes to try