Pesto Farro with Spring Veggies recipe

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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

Nutrition Info

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
servingSize: -
sodium: 173.4 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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.

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