Ingredients
4cupswater
1½cupsItalian farro
4tbsppesto,prepared
1lemon,zested and juiced, divided
3tbspfresh curly leaf parsley,finely chopped
salt and ground black pepper,to taste
1bunchasparagus,cut into 1-inch pieces
1cupgreen peas
2tbspextra virgin olive oil
¼tspred pepper flakes
1tbspfresh chives,chopped
Preparation
Combine the water and farro in a pot and bring to a boil over high heat. Reduce heat to medium-high and cook for about 30 minutes, uncovered, until farro is creamy and water is absorbed.
Remove from heat and stir in the pesto, ½ of the lemon zest, ½ of the lemon juice, parsley, salt, and pepper. Cover to keep warm and set aside.
Cover the bottom of a skillet with a small amount of water and bring to a boil over medium-high heat. Add the 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 the farro among 4 bowls. Top with vegetables and garnish with chives, then serve and enjoy!
