Pesto Farro With Spring Veggies 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

FARRO WITH COARSE PESTO



Farro with Coarse Pesto image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 11

8 cups chicken broth
1 pound farro
2 cups fresh flat-leaf parsley
1/4 cup fresh basil leaves
2 tablespoons fresh thyme
2 cloves garlic
1/3 cup extra-virgin olive oil
1 tablespoon red wine vinegar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pecorino cheese wedge, for garnish

Steps:

  • Bring the chicken broth to a boil in a large saucepan over high heat. Add the farro and stir to combine. Reduce the heat to low and simmer the farro, covered, until tender, about 25 minutes. Drain farro and set aside in a large bowl.
  • Meanwhile, in a food processor combine the parsley, basil, thyme, and garlic. Pulse until the herbs are roughly chopped. Add the olive oil, vinegar, salt, and pepper. Pulse again until the herbs make a coarse mixture.
  • Toss the warm farro with the coarse pesto. Transfer to a serving bowl. Using a vegetable peeler on the cheese wedge to make about 1/2 cup of cheese shavings. Top the farro with the cheese shavings and serve.

FARRO WITH BLISTERED TOMATOES, PESTO AND SPINACH



Farro With Blistered Tomatoes, Pesto and Spinach image

Here is an Italian-inspired recipe that uses store-bought or homemade pesto to season farro, which is then tossed with fresh spinach, roasted tomatoes, red onions and mozzarella for a complete vegetarian meal. Make it with fresh-from-the-market cherry tomatoes when they're in season, but during the rest of the year, use grape tomatoes, as they tend to be more flavorful than cherry during the colder months. If you'd like, substitute arugula, or cooked broccoli rabe or kale, for the spinach. It tastes delicious warm or cold the next day - and topping it with shrimp, chicken or scallops can make it feel new again. Before reheating, add a bit more spinach, drizzle it with a little olive oil and give it a good stir.

Provided by Yasmin Fahr

Categories     dinner, weekday, grains and rice, vegetables, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

Kosher salt and black pepper
1 cup farro, rinsed
2 pints cherry or grape tomatoes
1 small red onion, peeled, quartered and cut into 1-inch wedges
2 tablespoons olive oil, plus more for the farro
1/2 teaspoon red-pepper flakes
1/4 cup store-bought or homemade pesto, plus more to taste
1 lemon, zested (about 1 tablespoon) and juiced (about 2 tablespoons)
2 packed cups baby spinach
1 (4-ounce) ball fresh mozzarella, torn into chunks, or 1/2 cup ricotta salata, crumbled (optional)
1/4 cup fresh flat-leaf parsley or basil leaves and tender stems, roughly chopped

Steps:

  • Heat the oven to 400 degrees. Bring a large covered pot of well-salted water to a boil. Add the farro and adjust the heat to maintain a medium boil. Cook uncovered, stirring occasionally to make sure nothing is sticking to the bottom, until tender and not too chewy, about 30 minutes.
  • Meanwhile, on a sheet pan, combine the tomatoes and onion wedges with the oil, making sure everything is well coated and glistening, then season with salt, pepper and the red-pepper flakes. Roast until the tomatoes blister and slightly deflate, 25 to 30 minutes.
  • When the farro is done, drain, then pour into a serving bowl or back into the pot. Toss with some olive oil, then mix in the pesto. Add the lemon zest and juice, then stir in the spinach. Set aside to cool slightly.
  • Scrape the onions, tomatoes and their juices into the farro; season with salt and pepper as needed. Add the cheese, if using, then garnish with herbs and serve.

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