Ingredients
4
4 servings
- •4 cups water
- •1 ½ cups Italian farro
- •4 tablespoons prepared pesto
- •1 lemon, zested and juiced, divided
- •3 tablespoons finely chopped fresh curly-leaf parsley
- •salt and ground black pepper to taste
- •1 bunch asparagus, cut into 1-inch pieces
- •1 cup green peas
- •2 tablespoons extra virgin olive oil
- •¼ teaspoon red pepper flakes
- •1 tablespoon chopped fresh chives
Instructions
- Combine water and farro in a pot and bring to a boil over high heat. Reduce heat to medium-high and cook, uncovered, until farro is creamy and water is absorbed, about 30 minutes.
- Remove from heat and stir in pesto, 1/2 of the lemon zest, 1/2 of the lemon juice, parsley, salt, and pepper. Cover to keep warm and set aside.
- Meanwhile, cover the bottom of a skillet with a small amount of water and bring to a boil over medium-high heat. Add asparagus and peas. Cover, reduce heat to medium, and cook for 5 minutes. Drain and season vegetables with remaining lemon zest, lemon juice, olive oil, red pepper flakes, salt, and pepper.
- Divide farro among 4 bowls. Top with vegetables and garnish with chives.
Nutritional Facts
Per 4 servings
- Calories: 421
- Carbohydrate: 65g
- Fat: 16g
- Fiber: 6g
- Protein: 15g
- Sugar: 2g
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