The idea for this recipe came from one of the recipe mailing lists to which I subscribe. I liked the concept of pesto with farro. I changed up the add-ins and served this warm.
Results were mixed. One person felt it didn’t need the pesto, another adored the pesto. Most just gobbled it up. 🙂
Farro with Pesto, Zucchini and Red Bell Pepper
Prep time: 15 minutes
Total time: 1 hour
- 4 cups water
- 2 bay leaves
- 1 tsp. kosher salt
- 2 cups uncooked pearled farro
- 2 zucchinis (see directions for prep)
- 1 red bell pepper, seeded and 1/2″ dice
- 1 jalapeno pepper, seeded and finely diced
- 8 oz. prepared basil pesto
- 4 oz. pine nuts, toasted
- 1 oz. fresh basil, thinly sliced
- Bring water to a boil in a 4-quart sauce pan. Add the salt and bay leaves; stir until salt is dissolved. Add the farro and stir. Reduce heat to a simmer and cook for 25-30 minutes.
- While the farro cooks prep the zucchini. Remove the stem end and then cut into quarters lengthwise. Remove the seeds from the center of each quarter and then slice into 1/2″ wedges. Combine with peppers and set aside.
- When farro is ready drain it and transfer to a large bowl. Mix the zucchini and pepper mixture into the farro. Gently fold the pesto and half of the pine nuts into the mix.
- Just before serving garnish with the remaining pine nuts and fresh basil.
Pearled farro will cook faster than the semi-pearled variety, which is what I normally use. My regular brand (Bob’s Red Mill) was out of stock at the local megamart where I normally pick it up. Luckily I found another brand close at hand.
The original recipe that sparked my recipe can be found at campbells.com