Creamy Farro with Pesto Asparagus and Peas | Vanilla And Bean
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Creamy Farro with Pesto Asparagus and Peas

Creamy, lemony and packed with Spring flavors, this dish makes a hearty main or nourishing side. Serve it warm or chilled. vegetarian or vegan 
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 Servings
Author Traci York | Vanilla And Bean

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

*For a vegan option, try my Vegan Garlic Scape Pesto.