Springtime Farro

9 ingredients
4 steps

Ingredients

  • 6 cups salted water
  • 1 bunch fresh asparagus, ends trimmed and cut into one-half inch to one inch pieces
  • 2 cups farro
  • 1/2 cup of your favorite pesto (try making it without the parmigianno)
  • 1/4 cup goat cheese, if your pesto is cheeseless (can start with 2 tablespoons and add to taste)
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons snipped chives
  • 1 - 2 large handfuls of pea shoots, rough chopped
  • salt and pepper to taste

Directions

  1. 1
    Bring salted water to a boil in a large saucepan. Once boiling, drop in the asparagus pieces. After about one minute, use a slotted spoon or skimmer to pull out the asparagus and drop the pieces into a bowl of cold water or run under cold water. Do not drain the water in the pot as you'll use it for the farro as well.
  2. 2
    Once the water comes back to a boil, put in the farro and cover pan. Lower burner and simmer for about 20 minutes. Taste farro to make sure it has softened yet is still firm on the inside - same idea as with al dente pasta. Drain the farro, reserving a half cup of the cooking liquid.
  3. 3
    Place all ingredients into a large bowl and mix gently, but well. Add some of the reserved cooking water if it seems dry.
  4. 4
    Taste and add salt and pepper as needed.

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