Creamy Spring Farro Salad with Pesto, Asparagus & Peas
Yields: 4 servings | Prep Time: 5 mins | Cook Time: 30 mins
1 1/4 cups Bob's Red Mill Organic Farro
3 1/2 cups water
4 Tbsp pesto
(make your my own, I used a vegan one from WholeFoods)
3 Tbsp fresh parsley, finely chopped and divided
1 lemon, zested and juiced, divided
1/2 tsp + 1/4 sea salt, divided
1/2 tsp black pepper, divided
1 lb fresh asparagus, cut into 1" pieces, ends discarded
1 cup peas, frozen or fresh
1 Tbsp extra virgin olive oil
1 Tbsp fresh scallions or chives, finely chopped
Step 1: Rinse the farro (especially if you soaked it beforehand) under running water. In a medium saucepan add the farro and the water. Bring to a boil. Once boiling, reduce heat to medium-low and simmer for 30-minutes, covered. Stir occasionally. It will begin to thicken and become creamy.
Step 2: Once the farro is cooked, stir in your pesto, 2 Tbsp of parsley, 1/2 the lemon juice and zest, 1/2 tsp salt, and 1/4 black pepper. Stir well. Taste for seasoning. Set aside to keep warm.
Step 3: For the veggies, fill a medium saute pan with about 1/8" of water. Bring to a low boil, until you see bubbles appear around the edges of the pan. Turn the heat to medium-low, and toss in the asparagus and peas. Cover, and set timer for 4 minutes. The veggies will steam and become tender / al dente.
Step 4: Drain veggies immediately, to stop cooking. Sprinkle veggies with remaining 1/4 tsp salt, 1/4 tsp pepper, olive oil, lemon zest and juice. Give it a good stir. Taste for seasoning.
Step 5: To plate, serve the veggies on top of the farro, garnish with rest of parsley, chives or scallions. Serve warm or chilled.
Warm, creamy, perfect Spring-flavors! Serve warm or chilled. Refrigerate leftovers in the fridge for up to two days, or freeze in airtight container.
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