Farro With Coarse Pesto Recipes

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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

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

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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