Pesto Farro with Spring Veggies Recipe

Pesto Farro with Spring Veggies Recipe

How To Make Pesto Farro with Spring Veggies

Enjoy a protein-rich meal with this spring veggies packed with filling farro, all tossed in a earthy-tangy combo of pesto and lemon!

Preparation: 10 minutes
Cooking: 35 minutes
Total: 45 minutes



  • 4cupswater
  • cupsItalian farro
  • 4tbsppesto,prepared
  • 1lemon,zested and juiced, divided
  • 3tbspfresh curly leaf parsley,finely chopped
  • salt and ground black pepper,to taste
  • 1bunchasparagus,cut into 1-inch pieces
  • 1cupgreen peas
  • 2tbspextra virgin olive oil
  • ¼tspred pepper flakes
  • 1tbspfresh chives,chopped


  1. Combine the water and farro in a pot and bring to a boil over high heat. Reduce heat to medium-high and cook for about 30 minutes, uncovered, until farro is creamy and water is absorbed.

  2. Remove from heat and stir in the pesto, ½ of the lemon zest, ½ of the lemon juice, parsley, salt, and pepper. Cover to keep warm and set aside.

  3. Cover the bottom of a skillet with a small amount of water and bring to a boil over medium-high heat. Add the asparagus and peas.

  4. 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.

  5. Divide the farro among 4 bowls. Top with vegetables and garnish with chives, then serve and enjoy!


  • Calories: 385.41kcal
  • Fat: 13.99g
  • Saturated Fat: 1.99g
  • Monounsaturated Fat: 5.24g
  • Polyunsaturated Fat: 1.66g
  • Carbohydrates: 56.84g
  • Fiber: 11.08g
  • Sugar: 7.98g
  • Protein: 13.90g
  • Cholesterol: 1.34mg
  • Sodium: 1013.39mg
  • Calcium: 86.99mg
  • Potassium: 498.36mg
  • Iron: 5.36mg
  • Vitamin A: 39.33µg
  • Vitamin C: 26.21mg
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