In a skillet over medium heat, add olive oil and GATC Smoked Mozzarella + Broccoli Rabe Turkey Sausage. Cook covered for 7-10 minutes and turn every 2 minutes until internal temperature reaches 165°F. Transfer to a holding plate to let turkey rest and keep warm.
In the same skillet over medium-high heat, add olive oil and kale. Season with salt, pepper, garlic powder, and onion powder. Stir with tongs for about 2 minutes until kale is partially wilted but still crisp.
In a bowl, mix together the orzo and pesto until thoroughly combined.
On your plate, layer pesto-orzo, then sautéed kale and turkey sausages on top. Serve immediately!