Farro With Coarse Pesto Recipes

PESTO FARRO WITH SPRING VEGGIES

Pesto Farro with Spring Veggies image

Creamy and bursting with the fresh tastes of spring, this delicious grain bowl can be served as a vegetarian meal or as a side with your favorite protein.

Provided by RainbowJewels

Categories Main Dish Recipes Bowls

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

4 cups water
1 ½ cups Italian farro
4 tablespoons prepared pesto
1 lemon, zested and juiced, divided
3 tablespoons finely chopped fresh curly-leaf parsley
salt and ground black pepper to taste
1 bunch asparagus, cut into 1-inch pieces
1 cup green peas
2 tablespoons extra virgin olive oil
¼ teaspoon red pepper flakes
1 tablespoon chopped fresh chives

Steps:

Combine water and farro in a pot and bring to a boil over high heat. Reduce heat to medium-high and cook, uncovered, until farro is creamy and water is absorbed, about 30 minutes.
Remove from heat and stir in pesto, 1/2 of the lemon zest, 1/2 of the lemon juice, parsley, salt, and pepper. Cover to keep warm and set aside.
Meanwhile, cover the bottom of a skillet with a small amount of water and bring to a boil over medium-high heat. Add asparagus and peas. Cover, reduce heat to medium, and cook for 5 minutes. Drain and season vegetables with remaining lemon zest, lemon juice, olive oil, red pepper flakes, salt, and pepper.
Divide farro among 4 bowls. Top with vegetables and garnish with chives.

Nutrition Facts : Calories 421.2 calories, Carbohydrate 64.8 g, Cholesterol 5 mg, Fat 16.2 g, Fiber 6.1 g, Protein 15.3 g, SaturatedFat 2.9 g, Sodium 173.4 mg, Sugar 2.1 g

PESTO FARRO WITH CHERRY TOMATOES

Pesto Farro With Cherry Tomatoes image

This is a classic summer recipe in my family, cooked in alternative to old boring rice salad, can be made a complete though light meal by adding 2-3 cups cooked prawns. Complete with iced tea, savoury muffins and fresh fruit, delicious!

Provided by AdriMicina

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

280 g cracked farro (can be substituted with barley)
3/4-1 cup pesto sauce
500 g cherry tomatoes

Steps:

Rinse farro under cold water, then pour in boiling water (10-11 cups) and cook until tender but not mushy, about 30 minutes.
Drain, rinse again under cold water.
Put in a serving bowl with the pesto, mix well until completely coated in sauce.
Add halved cherry tomatoes (and prawns if using), mix, cover with plastic and chill for at least 1 hour.

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