Veggies Recipe ∽ Pesto Farro with Spring Veggies

Creamy and bursting with the fresh tastes of spring, this delicious grain bowl can be served as a vegetarian meal or as a side with your favorite protein.

Ingredients

• 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

Cooking Directions

1. 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.
2. 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.
3. 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.
4. Divide farro among 4 bowls. Top with vegetables and garnish with chives.

Nutrition Facts

• calories421.2
• carbohydrateContent64.8 g
• cholesterolContent5 mg
• fatContent16.2 g
• fiberContent6.1 g
• proteinContent15.3 g
• saturatedFatContent2.9 g
• sodiumContent173.4 mg
• sugarContent2.1 g