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Pesto Farro with Spring Veggies
Pesto Farro with Spring Veggies
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Spring farro pesto bowl: Creamy vegetarian dish bursting with fresh flavors, perfect as a main or side.
Ingredients:
  • 4 cups water
  • 1.5 cups Italian farro
  • 4 tablespoons prepared pesto
  • 1 lemon, zested and juiced, divided
  • 3 tablespoons finely chopped fresh curly-leaf parsley
  • 1 bunch asparagus, cut into 1-inch pieces
  • 1 cup green peas
  • 2 tablespoons extra virgin olive oil
  • 0.25 teaspoon red pepper flakes
  • 1 tablespoon chopped fresh chives
Instructions:
  • In a pot, bring water and farro to a boil over high heat. Then, lower the heat to medium-high and cook uncovered until the farro is creamy and the water is absorbed, which should take about 30 minutes.
  • Take the pot off the heat and blend in the pesto, half of the lemon zest, half of the lemon juice, parsley, salt, and pepper. Cover to maintain warmth and set aside.
  • In a skillet, create a flavorful steam bath by adding just enough water to cover the bottom. Heat over medium-high until boiling. Quickly add asparagus and peas, cover, lower the heat to medium, and let them cook for 5 minutes. Finish by tossing the vegetables with the remaining lemon zest, lemon juice, olive oil, red pepper flakes, salt, and pepper. Enjoy the vibrant flavors!
  • Divide the nutty farro evenly into 4 bowls. Crown with a colorful medley of fresh vegetables and sprinkle with delicate chives for a burst of flavor and color.

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