Springtime Farro
Ingredients
- 6 cups salted water
- 1 bunch fresh asparagus, ends trimmed and cut into one-half inch to one inch pieces
- 2 cups farro ⓘ
- 1/2 cup of your favorite pesto (try making it without the parmigianno) ⓘ
- 1/4 cup goat cheese, if your pesto is cheeseless (can start with 2 tablespoons and add to taste) ⓘ
- 2 tablespoons finely chopped parsley ⓘ
- 2 tablespoons snipped chives ⓘ
- 1 - 2 large handfuls of pea shoots, rough chopped ⓘ
- salt and pepper to taste ⓘ
Instructions
- Bring salted water to a boil in a large saucepan. Once boiling, drop in the asparagus pieces. After about one minute, use a slotted spoon or skimmer to pull out the asparagus and drop the pieces into a bowl of cold water or run under cold water. Do not drain the water in the pot as you'll use it for the farro as well.
- Once the water comes back to a boil, put in the farro and cover pan. Lower burner and simmer for about 20 minutes. Taste farro to make sure it has softened yet is still firm on the inside - same idea as with al dente pasta. Drain the farro, reserving a half cup of the cooking liquid.
- Place all ingredients into a large bowl and mix gently, but well. Add some of the reserved cooking water if it seems dry.
- Taste and add salt and pepper as needed.
Nutrition & Diet Analysis (per serving)
222
kcal
11% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).