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Pesto Farro with Spring Veggies

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3 made it  |  0 reviews   |  1 photos
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"Creamy and bursting with the fresh tastes of spring, this delicious grain bowl can be served as a vegetarian meal or as a side with your favorite protein."
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Ingredients

45 m servings 421
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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.
  3. 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.
  4. Divide farro among 4 bowls. Top with vegetables and garnish with chives.

Footnotes

  • Cook's Note:
  • Use frozen peas if preferred.

Nutrition Facts


Per Serving: 421 calories; 16.2 64.8 15.3 5 173 Full nutrition

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