Pesto Farro With Spring Veggies Recipes

FARRO WITH BLISTERED TOMATOES, PESTO AND SPINACH

Steps:

• Heat the oven to 400 degrees. Bring a large covered pot of well-salted water to a boil. Add the farro and adjust the heat to maintain a medium boil. Cook uncovered, stirring occasionally to make sure nothing is sticking to the bottom, until tender and not too chewy, about 30 minutes.
• Meanwhile, on a sheet pan, combine the tomatoes and onion wedges with the oil, making sure everything is well coated and glistening, then season with salt, pepper and the red-pepper flakes. Roast until the tomatoes blister and slightly deflate, 25 to 30 minutes.
• When the farro is done, drain, then pour into a serving bowl or back into the pot. Toss with some olive oil, then mix in the pesto. Add the lemon zest and juice, then stir in the spinach. Set aside to cool slightly.
• Scrape the onions, tomatoes and their juices into the farro; season with salt and pepper as needed. Add the cheese, if using, then garnish with herbs and serve.

CABBAGE, BEAN & FARRO SOUP

Steps:

• In a large stock pot, heat the oil over medium heat until warm, then add the onion, celery, carrot, and pancetta and cook, stirring often, until the vegetables have softened and the pancetta is no longer pink, about 6 to 7 minutes.
• Add the garlic, and cook another minute or two.
• Break up the whole tomatoes with your fingers, then add them to the pot.
• Add the stock, thyme, parsley, chili flakes, salt and pepper, and bring to a boil.
• Reduce the heat to a simmer, and then add the farro and cabbage, and cook until the farro and cabbage are just tender to the bite, about 20 minutes.
• Add the canned beans if using, and a cup or more of water if the soup seems too thick.
• Cook an additional 5 to 6 minutes, then taste and adjust the salt and pepper as needed.
• Remove the fresh thyme sprigs, and then serve very warm in individual bowls with your garnish of choice.

PESTO FARRO WITH SPRING VEGGIES

Steps:

• 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.