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Pesto Farro with Spring Veggies

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Pesto Farro with Spring Veggies



Ingredients :

  • 4 cups water
  • 1 ½ cups Italian farro
  • 4 tablespoons prepared pesto
  • 1 lemon
  • zested and juiced
  • divided
  • 3 tablespoons finely chopped fresh curly-leaf parsley
  • salt and ground black pepper to taste
  • 1 bunch asparagus
  • cut into 1-inch pieces
  • 1 cup green peas
  • 2 tablespoons extra virgin olive oil
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon chopped fresh chives
  • Methods :

  • 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.
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