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!
Serves:
Ingredients
- 4cupswater
- 1½cupsItalian 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
Instructions
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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.
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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.
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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.
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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.
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Divide the farro among 4 bowls. Top with vegetables and garnish with chives, then serve and enjoy!
Nutrition
- 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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