Celebrate the vibrant flavors of spring with this luscious farro dish, where nutty grains meet a bright pesto and tender seasonal vegetables. A delightful vegetarian main course or a stunning side.

Follow The Directions

01

Step

30 mins

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 the water is absorbed (approximately 30 minutes).

02

Step

5 mins

Remove from heat and stir in pesto, half of the lemon zest, half of the lemon juice, parsley, salt, and pepper. Cover to keep warm and set aside.

03

Step

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.

04

Step

Divide farro among 4 bowls. Top with vegetables and garnish with chives.

For an even richer flavor, toast the farro in a dry pan for a few minutes before cooking.
Feel free to substitute other spring vegetables, such as fava beans or snap peas.
A sprinkle of grated Parmesan cheese adds a lovely touch.
For a non-vegetarian option, top with grilled chicken or shrimp.

Aaron Heller

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