Best 2 Pesto Farro With Spring Veggies Recipes

**Pesto Farro with Spring Veggies: A Burst of Spring Flavors in Every Bite**

As the sun starts to shine brighter and the days grow longer, it's time to welcome the bounty of spring produce with a dish that celebrates the season's vibrant flavors. Introducing Pesto Farro with Spring Veggies, a delightful and nutritious meal that combines the nutty goodness of farro with the aromatic freshness of pesto and an array of colorful spring vegetables. This versatile dish can be served as a hearty main course or a flavorful side, and it's packed with wholesome ingredients that will nourish your body and soul.

The article features a collection of delectable recipes that showcase the versatility of Pesto Farro with Spring Veggies. From a classic pesto farro salad brimming with crisp asparagus, tender peas, and sweet carrots, to a savory farro bowl topped with roasted vegetables and a tangy lemon-tahini dressing, each recipe offers a unique take on this springtime delight.

Whether you're looking for a quick and easy weeknight dinner or a vibrant dish to impress your guests, Pesto Farro with Spring Veggies has something for everyone. Dive into the recipes and discover how to transform humble ingredients into a culinary masterpiece that celebrates the beauty of spring.

Let's cook with our recipes!

FARRO WITH COARSE PESTO

Farro with Coarse Pesto image

Provided by Giada De Laurentiis

Categories side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

8 cups chicken broth
1 pound farro
2 cups fresh flat-leaf parsley
1/4 cup fresh basil leaves
2 tablespoons fresh thyme
2 cloves garlic
1/3 cup extra-virgin olive oil
1 tablespoon red wine vinegar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pecorino cheese wedge, for garnish

Steps:

Bring the chicken broth to a boil in a large saucepan over high heat. Add the farro and stir to combine. Reduce the heat to low and simmer the farro, covered, until tender, about 25 minutes. Drain farro and set aside in a large bowl.
Meanwhile, in a food processor combine the parsley, basil, thyme, and garlic. Pulse until the herbs are roughly chopped. Add the olive oil, vinegar, salt, and pepper. Pulse again until the herbs make a coarse mixture.
Toss the warm farro with the coarse pesto. Transfer to a serving bowl. Using a vegetable peeler on the cheese wedge to make about 1/2 cup of cheese shavings. Top the farro with the cheese shavings and serve.

FARRO WITH BLISTERED TOMATOES, PESTO AND SPINACH

Farro With Blistered Tomatoes, Pesto and Spinach image

Here is an Italian-inspired recipe that uses store-bought or homemade pesto to season farro, which is then tossed with fresh spinach, roasted tomatoes, red onions and mozzarella for a complete vegetarian meal. Make it with fresh-from-the-market cherry tomatoes when they're in season, but during the rest of the year, use grape tomatoes, as they tend to be more flavorful than cherry during the colder months. If you'd like, substitute arugula, or cooked broccoli rabe or kale, for the spinach. It tastes delicious warm or cold the next day - and topping it with shrimp, chicken or scallops can make it feel new again. Before reheating, add a bit more spinach, drizzle it with a little olive oil and give it a good stir.

Provided by Yasmin Fahr

Categories dinner, weekday, grains and rice, vegetables, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Kosher salt and black pepper
1 cup farro, rinsed
2 pints cherry or grape tomatoes
1 small red onion, peeled, quartered and cut into 1-inch wedges
2 tablespoons olive oil, plus more for the farro
1/2 teaspoon red-pepper flakes
1/4 cup store-bought or homemade pesto, plus more to taste
1 lemon, zested (about 1 tablespoon) and juiced (about 2 tablespoons)
2 packed cups baby spinach
1 (4-ounce) ball fresh mozzarella, torn into chunks, or 1/2 cup ricotta salata, crumbled (optional)
1/4 cup fresh flat-leaf parsley or basil leaves and tender stems, roughly chopped

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.

Tips:

Use fresh, high-quality ingredients for the best flavor.
If you don't have farro, you can substitute another whole grain, such as quinoa or brown rice.
To make the pesto, you can use a food processor or a blender.
If you don't have fresh herbs, you can use dried herbs, but use half the amount called for in the recipe.
Be sure to wash and chop the vegetables before cooking them.
You can roast the vegetables in the oven or on the stovetop.
If you are using a grill, be sure to preheat it to medium-high heat before cooking the vegetables.
Serve the pesto farro with the roasted vegetables and a sprinkle of Parmesan cheese.

Conclusion:

Pesto farro with spring vegetables is a delicious and healthy dish that is perfect for a light lunch or dinner. It is packed with flavor and nutrients, and it is easy to make. With a few simple ingredients and a little bit of time, you can create a meal that will impress your friends and family.