Hearty, lemony and fresh as Spring, this Creamy Farro with Pesto Asparagus and Peas recipe can be served warm or chilled. Like this Lemon Garlic Orzo and my Asparagus and Pea Macaroni Salad, this recipe celebrates flavors of spring! This recipe is vegetarian and easily vegan.
Table of Contents
Creamy Pesto Farro for Spring!
The Garlic Scape Pesto (and now, Vegan Garlic Scape Pesto) I want to put it in/on everything. So far, I’ve put it on Sourdough Pizza, Gluten Free Pizza, Vegetarian Lasagna and now in this Creamy, Lemony Farro with Pesto, Asparagus, and Peas recipe.
When garlic scapes are out of season and basil replaces its bounty, give my homemade Lemon Basil Pesto a go in this recipe.
This Recipe Is:
- Share Warm or Chilled
- Versatile as a Main or Side Dish
- Simple and Easy to Make
Why Local, Seasonal Eating Matters
The personal benefits of buying direct from farms are many. However, supporting sustainable agriculture reaches far beyond personal benefit alone.
The scapes from last week’s pesto recipe were grown by the farmers of Prairie Bottom. This is a farm Rob and I purchase our CSA share from. Below, I’m sharing my top 10 reasons to support local, sustainable agriculture, whenever possible.
—– Top 10 Reasons To Buy Local, Sustainable Food —-
1. Fresh produce lose nutrients quickly. Buying direct ensures fresher and tastier produce because the produce is ripe when picked. Although some produce naturally ripens after being picked, others must be picked before ripening due to the distance traveled between grower and retailer. Also, to control when ripening occurs, some produce is gassed to force ripening.
2. Knowing where our food comes from and how it is grown builds connection with farmers and surrounding community (think farmers markets).
3. Buying direct from small farms supports land preservation and open spaces.
4. Money spent on food goes directly to the farmer, thereby cutting out the middleman.
5. A variety of vegetables are planted on small farms as opposed to monoculture plantings (like corn or palm oil). Variety supports diversity of beneficial insects, pollinators and soil health.
6. Sustainable agriculture supports healthy populations of pollinators, such as bees, by not relying on herbicides or pesticides for pest management. Bees are in sharp decline, something we all need to be concerned about because they are an indicator species; an indicator of the overall health of our environment. Bees are also responsible for one out of every three bites we eat. We know pesticides are a major factor in their decline. At Prairie Bottom Farm, weeds are hand-pulled and they use organic methods for pest control, when necessary. No chemical herbicides or pesticides are used.
7. In our industrialized agriculture system, plants are chosen and bred for their ability to withstand heavy handling and farm equipment. This is not the focus of small family farms as harvesting is not mechanized. GMO-free, these farms support seed preservation and heirloom variety plants. This fosters genetic diversity which produces healthy, robust plants.
8. Considering the average distance farm to plate is 1500 miles, buying local reduces individual carbon foot-print because the food has a shorter distance to travel from farm-to-plate. This also reduces air pollution.
9. Joining Community Supported Agriculture allows one to access a wide array of food that may not otherwise be chosen, thereby increasing the variety of foods consumed. I had no idea what kohlrabi or garlic scape was until a few years ago.
10. Some CSA farms offer classes on canning, composting, and seed preservation, for example. Also, they may provide unique opportunities to do a bit of work on the farm, like cleaning garlic when the crop comes in, and shelling beans. Prairie Bottom holds an annual Farm Feast for its shareholders! This is another way to connect with neighbors and foster community connections.
Expert Tips
- To find the closest farm or farmers market to you, visit Local Harvest.
- Asparagus: Look for medium size asparagus spears with the tips tightly closed and no signs of flowering or wilting. Individual asparagus should be plump, firm to the touch and with smooth skin.
- How Long to Cook: The asparagus and peas will cook together in this recipe. Be sure to set a timer and watch closely as you want the asparagus to be tender-crisp, or still have a tooth. Overcooked and they’ll become mushy.
More Asparagus Recipes to Try
- Roasted Asparagus on Avocado Toast
- Grilled Asparagus Wrap
- Lemon Garlic Orzo with Roasted Veggies
- Lemon Dijon Asparagus and Pea Macaroni Salad
Creamy Farro with Pesto Asparagus and Peas Recipe
Ingredients
- 1 1/4 C Farro 250g
- 3 1/2 C Water 560g
- 4 Tbs Pesto* (for vegan option, see note) I use garlic scape pesto, but your favorite pesto will be delicious! 66g
- 3 Tbs Fresh Curly Parsley finely chopped and divided
- 1 Lemon zested and juiced, divided
- 1/2 tsp + 1/4 tsp Sea Salt divided
- 1/2 tsp Black Pepper ground, divided
- 1 lb Fresh Asparagus cut into 1" pieces, woody ends discarded, 454g
- 1 C Peas shelled if fresh, (fresh or frozen will work here), 136g
- 2 Tbs Extra Virgin Olive Oil 28g
- 1/4 tsp Red Pepper Flakes
- 1 Tbs Fresh Chives finely chopped
- Chive Flowers if available
Instructions
- Rinse the Farro under running water. In a medium saucepan add the Farro and water. Bring to a boil, reduce heat to medium-low and simmer for 30 minutes. Stir occasionally. It will begin to thicken and become creamy.
- To the cooked Farro, stir in the pesto, 2 Tbs of parsley, 1/2 the lemon zest and juice, 1/2 tsp salt, 1/4 tsp ground black pepper. Stir well, taste for seasoning adjustment and set aside with lid on to keep warm.
- For the veggies, fill a medium sauce pot or saute' pan with about 1/8" of water. Heat until little boiling bubbles appear around the edge of the pan. Turn heat to medium-low. Toss in the asparagus and peas. Give the pan a good shake, put a lid on it and set a timer for 4 minutes. The veggies will steam during this time and become tender-crisp. Drain immediately. Sprinkle veggies with 1/4 tsp salt, 1/4 tsp pepper, olive oil, red pepper flakes, and remaining lemon zest and juice. Give it a good stir. Taste for seasoning adjustment.
- To plate, serve the veggies on top of the Farro, garnish with remaining parsley, chives and chive flowers. Serve warm, or chilled.
- Refrigerate leftovers in the fridge for up to two days.
Notes
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Creamy Farro was delicious. So much flavor! Definitely make again. Ty
This was really yummy. I divided it into a couple of servings for lunches over the week, and added sundried tomatoes to some. Great with and without.
Yum!!! made this last night … Delicious!!! Wine-worthy!!! Will add to my Favorites file : )
Hooray, Hooray! So happy to hear Bernadette! Thank you for your note.
I do love farmers market a lot and shop there almost weekly. The best part, for me, about going to farmers market is that I see many unusual fruit & vegetable that I would not see in the stores, such as garlic scapes. Plus, farmers can give the best recommendation of how to cook with that strange produce :) Buying local also rid of all those packages, which in turn will safe our planet. Another plus is that most products from the farmers market look so much better photographed :P
By the way, this is one of those healthy dishes that I really love to try cause it looks so beautiful. :)
Love it, Traci :)
Thank you for sharing the best part of farmers markets, Pang! You made points I didn’t think about, but are right on! In fact, Prairie Bottom offers recipes as a part of our CSA for each veggie! It’s so helpful when I don’t know much about a veggie like Kohlrabi. Indeed, fresher, better photographed veggies – love that! I hope you enjoy the recipe, Pang! :D
so so beautiful!
trying again… I meant to give that FIVE STARS!!!
Oh Hey Kathy, thank you so much! Lovely to have you stop by and thank you for sharing the deliciousness! :D
This recipe couldn’t have come at a better time; literally 5 minutes ago I went into my pantry, pulled out a big bag of farro that’s been in there for ages and thought, “What am I going to do with all this?” I’m taking this as a sign. :)
Yayyy for farro! It’s a sign, Kristen! Do it!! :D
The classic spring combo of peas and asparagus is one of my all time favorites. If you can believe it though, I have never tried farro!! Not by itself anyways. I think it was in a mix that I had once and it was my favorite chewy part of it. I need to try farro alone, or with these beautiful veggies you have paired it with here. I agree wholeheartedly with your reasons for eating locally. I love love the summertime when its easy to get local produce and grow your own!
P.S. I adore that bowl your farro is photographed in. Gorgeous
Oh so classic, yes.. better than peas and carrots! You must try farro alone, Julie! You’ll love it! The bowl, it’s from Dr. Deb http://debspots.com/gallery-3/ She does beautiful work!
Traci this is so beautiful and looks delicious. I couldn’t agree with you more too. I adore my CSA program and have never enjoyed cooking as much as I do when I buy local and create from unexpected CSA items.
No doubt! A most important point! Unexpected CSA items are so fun to work with! I didn’t discover Fava Beans until last year… they were a nice surprise! :D
I’m so glad you brought some attention to the bee situation because SUCH a huge problem right now but no one’s really talking about it! Living in California, it is definitely easy for me to shop locally, and I do at the farmers market every week. But I do wonder what it’s like for people who don’t have as much access as I do. I suppose I just need to do my part to make sure that I do my part to eat locally!
Gorgeous salad, Traci. I’m digging out my farro for this dish!
Yeah, you won’t see the bee issue on pop media or nightly news. Ignorance is bliss, right? (snarky, but.. a hot topic for me too). Right, I know.. access and education is the thing. Good job, eating locally! We just do our part and spread the word, right? Thank you, Lisa!
Traci, your photos are absolutely beautiful! the colors are so vibrant and I just want to eat it all! I’m so with you on the pesto, if I have it around I will put it on everything in sight! You are reminding me that I need to go to the farmers market soon :)
Yes, go go go Izzy! The farmers market is waiting for YOU!! :D
OK, this is exactly how I want to eat all summer. Tons of vegetables, whole grains, and a little creamy goodness. You’re rocking it, Traci!
Thank you, my dear! :D
What a beautiful dish, Traci! It almost looks like a risotto to me, which is one of my ultimate favorite things to make. I love how you have paired your super-flavorful pesto with farro and all those green veggies. It’s a celebration of summer! And thanks for sharing all those great reasons to buy local. Tomas and I are moving (I made a little announcement on OSK last night!) and there is an amazing year-round farmer’s market in our new neighborhood. I haven’t even been there yet, but I’m already feeling spoiled. I cannot wait to go there every Saturday morning to pick up my produce!
Thank you, Julia! This farro does resemble risotto. Perhaps this is why I love it so much! A celebration, indeed! Congrats on your move and access to year round farmer’s market! That is fabulous! Can’t wait to see what you’ll find! :D
I love this post and your reasons for buying local (and your gorgeous photos, of course). I just heard someone say at a food event this weekend, “if you’re not eating food from within 100 miles, you’re in the wrong place.” I couldn’t agree more!
Thank you, Sarah! Oh wow… powerful statement. It would be interesting to see where everyone would move to and whether or not local food could support the incoming populous.
I don’t know what I love more, the dazzling colors of this dish or knowing that it’s made with fresh, local produce! I share your sentiments for sourcing sustainable produce so I think it’s awesome that you’re spreading the message. It’s sure to get some attention with this beautiful recipe! :)
Thank you, Sarah! :D
The colors and textures in this dish are just stunning! Could chive blossoms be any more beautiful? Wishing I could tuck into that bowl right now.
Awhh, thank you Alanna! That means so much to me! Oh, those chive blossoms are so fleeting… had to grab em’ while they were in bloom! :D
This farro looks and sounds yummy.
Living on an island in the middle of the Caribbean, finding fresh food is always a challenge. Most of the time by the time they make it here, it is mostly bruised and/or molded. Not to mention super expensive. Unfortunately, the local soil and the climate don’t allow people to grow anything, or I should say, grow enough to feed everyone.
That is why, I appreciate those local farmers more than ever. There is nothing better than knowing where your food is coming from, how and where it was grown.
I know this better than ever now.. Cheers!
Thank you, Aysegul! No doubt, finding fresh food can be a challenge for you! What do farmers grow there?
Traci, you always inspire me, and I heart your voice. There are endless reasons to buy locally, and yet TJ has been my go-to source for my produce. Shame on me. I adore farro..so nutty and chewy! This dish truly is simplicity at its best in which the fresh vegetables take center stage. Hope you have a lovely weekend as well!
Thank you, Min! And I know it’s all about making new habits and awareness. We are so busy and taking time to seek out new resources can be a challenge. I’ve been there for sure. Maybe TJ’s will, at some point, begin to source local ingredients (and I’m not sure if they’re already doing this – my closest TJ’s is 2 hours away). And the thing is, not everyone has access to locally grown food…. but those who do, have an opportunity for sure! :D
Thank you so much for your insight into sustainable food buying practices. Although it was THE way to sustain populations for centuries, we strayed at some point. I’m happy to see this new wave sustainability “movement” spreading. Buying from local, reputable farmers is the only way to build healthy, thriving communities. And thanks for providing another beautiful recipe using that pesto! I will be on the look out for garlic scapes!
Welcome, my dear! :D I couldn’t agree more about the way it used to be done. Our agriculture system has changed dramatically… I think people are becoming more informed, which is really good to see. I hope our elected leaders follow.
Thanks dear for sharing another healthy recipe. Love the presentation.. :)
Your welcome, Sneha! I hope you enjoy it! :D
Such gorgeous photography to compliment such a beautiful and sustainable dish! Love all the ingredients.. i definitely want to do a face plant into this fresh and fabulous bowl of vibrant deliciousness ♡ THE definition of spring/summertime delectability!
Thank you, Cheyanne! :D The face plant! HA!!
Yes, of course I’d like to dive head first straight into this bowl! I can almost taste it; your pictures are so sharp and gorgeous. Thank you for the information, my friend. Once a teacher, always a teacher! I love it! Happy Friday! :)
Hehe!! :D Thank you, Annie…
I haven’t done a CSA because I’m worried that there would be too much food for one person (I hate to waste food) – I do go to the farmers market each week though. Definitely trying to buy local and organic as much as I can. As for this dish, Traci, this has everything I love – a good flavorful pesto, bright green veggies (yay asparagus), lemon and parsley. The farro is a great twist – I bet it’s got a bit more bite/texture than pasta would have. Beautiful pictures – love the shot of the asparagus and peas in the pan – so crisp and sharp.
Oh, I hear you Geraldine! Last year we did a full CSA, and it was too much food. But this year, we went for a partial 3/4 share, it is going to be just right, although I will be supplementing from the farmers market with specific items like berries and lettuce (we eat a lot of it). Farmer’s markets are just the best too! You can get just want you need in the amount you want.. no food waste! Way to go Geraldine!! Oh, yeah, the farro does have a good texture.. and it’s so creamy! Thank you, Geraldine! :D
This dish looks so fresh, creamy and delicious! I actually have all the ingredients, besides the scape pesto to try and make it! Definitely my kind of meal! And I’m so glad you have the chance to go to this wonderful farm Traci :)
Oh, I love it when that happens – all the ingredients on hand! If you have any other herbs on hand, you can use those for the pesto… I just kinda partial to scapes :D Thank you, Mira!
This recipe… looks so beautiful! I love everything about it. I’m on a farrow kick lately and this dish is calling my name! It’s my first visit to your site, so glad I stopped by!
Awh, thank you for stopping by Heather! :D Oh, I know. Farro is so nutty and has a nice texture to it. I’m really enjoying it!
Traci, everything about this post makes me happy. You are amazing! Thank you for sharing your talent, your knowledge, and your heart. ❤️
You make me smile, Deb. Thank you! :D
I can’t get over how gorgeous these photos are!! Also it all looks and sounds delicious. There are huge “buy local” and farm-to-table movements going on where I live and I am so into it! :)
:D Thank you, Beth! How exciting to have access to local produce and that you’re into it! It really is so simple and so important! It’s exciting to see movements happening! :D
I love this post. I always learn so much from you, and this dish is absolutely stunning. I love the combo of flavors especially the peas!
Why, thank you my Dear! Peas… I just adore them! And they’re so good for us too! :D
Traci, I love this post. Lots of important information everyone should know and also thanks for the local farms link! This salad not only looks but sounds amazing! Absolutely beautiful photos!
Thank you, Mary Ann! :D So happy to hear you found it helpful!
Thank you so much for the link to find local farms Traci! I had no idea there were so many close by to me! Just one of the many perks of living in California : ) These farro is just so darn pretty! I bet it tastes even better : )
Oh I’m so glad you found the link useful, Natalie! Yeah, it’s hard to know whats around because they’re tucked away.. I was so excited when I found Local Harvest. It’s been so helpful to me! And when we take road trips, you know I’ll be using it! :D
Well, gosh if this isn’t just the most beautiful thing I’ve seen all day, Traci! Love it. And hooray for sustainable agriculture!
YOU always make me smile Liz! Thank you! :D Hooray! Yessss!!
Yum, this is my kind of salad! I really love the colors and lighting of these photos Traci, just gorgeous!!!
Heeeyy Steph, thank you my dear… oh the colors, I know! Makes my job easier for sure! :D
Obscenely gorgeous photos (that’s right!!) — I could feast off the visuals alone but would most certainly welcome this delightful food on my palate (the touch of lemon gets me every time). Beautiful recipe Traci ~ I love how you’re showcasing the diversity of your garlic scape pesto and those lovely spring peas look so happy and full of life. You even manage to deliver your top 10 succinctly (and, err, not laboriously like some other people I know, LOL). Beautiful touch with the mauve onion flowers — so, so lovely Traci.
Thank you my dear! The light was so nice that day.. and those green veggies! Beautiful food makes my job easier! I knew you’d appreciate the lemon in this recipe…. I had to cut back on my top 10.. it was way too wordy (I’m still working on my concise writing skills – something I’ve been working on ummm, for evea!). Thank you Kelly! Enjoy!
I hope you do a post on food photography for us one of these days Traci (if willing to share)… loved the one Alanna did over at the Bojon Gourmet.
Oh, Kelly. If you ever make it up to Whidbey, we can spend the morning hiking and the afternoon cooking and shooting together! I’d love that! Is it time for a vacation!? :D Alanna’s post is sooo helpful! I’ve read it several times and continue to reference it.
Gosh, that sounds good, sure wish we could teleport to each other for such occasions… but, I just heard a rumor that you’re coming to SF in the Fall (!!!) — you, me, Julia — let’s make a lunch or dinner happen! :)
Yes… a must! Lets do it! :D
Traci, this is absolutely gorgeous! Something about purples in food just makes me melt. Sounds so nourishing and wholesome!
Oh the flowers… they’re so fleeting. I love using them when I can… purple makes me smile :D
Everything about this sounds amazing and the photos are lovely. Pinning! :)
Thank you, Medha and for your pin! :D
Pesto asparagus?! Yum!!! I have to try this :)
Actually Pesto, Asparagus… The pesto is your choice. I used garlic scape pesto! :D