Pesto Farro with Asparagus & Green Beans
In a world of meal planning and grocery lists, there’s something thrilling about tossing out the script and embracing spontaneity. For our next recipe I challenged myself to head to the farmer’s market without a list or ideas of what to make. While I bought a few things there, asparagus & green beans take precedence for this recipe:
Pesto Farro with Asparagus & Green Beans
Granted, I’ve made this recipe before, so this was less of, “Let’s throw a bunch of stuff together and see what comes out of it,” and more of, “Now I have fresh ingredients to make this dish I already know is delicious, this will make it even better.” I love this recipe because it’s so easy and doesn’t take long at all. Basil and lemon has also become one of my favorite flavor combinations, so any chance to dabble more in that, I’m taking it. If you read anything out of this paragraph it should be this:
Use. Fresh. Lemons.
I know everyone has the staple of lemon juice in their fridge, but it really does make a huge difference. And you need a lemon for the zest anyway, so might as well give it a squeeze while you’re at it.
When I started making this recipe, the original I was using calls for peas, not green beans. But in keeping with the challenge I created for myself, the market didn’t have peas, but they did have freshly picked green beans, so here we are! Shelling green beans is not hard it all, just a little time consuming. Once you get in a groove, it goes by fast…or you could just use peas and save time; either way this meal comes out amazing and feels like something you could order at a restaurant.
It’s quick, it’s delicious, it’s healthy, and even better, it’s simple. When life gives you lemons, I hope you use them to make this.
Enjoy!
-S
Ingredients:
1 1/4 cup farro
2 1/2 - 3 cups of vegetable broth - start with 2 1/2 cups and adjust from there.
2-4 tbs pesto, based on your preference
2 tsp parsley
Zest and juice of one lemon
Sea salt & black pepper, to taste
1 lb asparagus, cut into 1 inch pieces, woody ends discarded
1 cup green beans, shelled - could also use peas
Olive oil
1/4 tsp red pepper flakes
1 tbs chives, finely chopped
Method:
In a medium sauce pan, add the farro and veggie broth. Bring to a boil and reduce to medium-low heat for 25-30 minutes, stirring occasionally. When it’s done it will start to thicken.
Once the farro is cooked, add the pesto, parsley, half the lemon zest and juice, and salt & pepper to taste. Stir well and cover to keep warm.
For the veggies, fill a sauté pan with 1/8” of water and heat until boiling bubbles appear around the edges of the pan. Turn to medium-low and add the asparagus and green beans/peas. Cover with a lid and let cook for 4 minutes. The veggies will steam and get crispy while they cook.
Drain immediately and return to the pan. Drizzle with olive oil and sprinkle with salt, pepper, red pepper flakes, and the remaining lemon zest and juice. Stir so everything is evenly coated.
To plate, serve the asparagus and green beans on top of the farro and sprinkle with chives and parmesan cheese.