Pesto Farro with Spring Veggies

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.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 421 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

Divide farro among 4 bowls. Top with vegetables and garnish with chives.