Name: Pesto Farro with Spring Veggies Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 4 cups water; 1½ cups Italian farro; 4 tbsp Pesto; 1 lemon; 3 tbsp fresh curly leaf parsley; Salt and ground black pepper; 1 bunch asparagus; 1 cup green peas; 2 tbsp extra virgin olive oil; ¼ tsp red pepper flakes; 1 tbsp fresh chives

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

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

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