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 caloriescarbohydrate: 64.8 gcholesterol: 5 mgfat: 16.2 gfiber: 6.1 gprotein: 15.3 gsaturatedFat: 2.9 gservingSize: -sodium: 173.4 mgsugar: 2.1 gtransFat: : -unsaturatedFat: : -
Directions Pesto Farro with Spring Veggies
Directions
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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.