Pesto Farro with Spring Veggies
Description
Creamy and bursting with the fresh tastes of spring, this delicious farro and pesto vegetable bowl can be served as a vegetarian main or a side dish.
Ingredients
•
4 cups water
•
1 1/2 cups Italian farro
•
4 tablespoons prepared pesto
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1 lemon, zested and juiced, divided
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3 tablespoons finely chopped fresh curly-leaf parsley
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salt and ground black pepper to taste
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1 bunch asparagus, cut into 1-inch pieces
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1 cup green peas
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2 tablespoons extra virgin olive oil
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1/4 teaspoon red pepper flakes
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1 tablespoon chopped fresh chives
Directions
1
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.
2
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.
3
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.
4
Divide farro among 4 bowls. Top with vegetables and garnish with chives.