Farro With Mushrooms and Asparagus
Farro With Mushrooms and Asparagus is a dairy free and lacto ovo vegetarian recipe with 4 servings.
Farro Salad with Pesto
Ingredients
- 2 cups (350 g) Farro
- 1 cup (225 g) Basil Pesto, homemade or store bought
- 3 tablespoons Extra virgin olive oil
- 1/2 pound (250 g) Cherry tomatoes, cut in half, or quarters if large
- 2 ounces (60 grams) Pitted Kalamata olives, roughly chopped
- 3 ounces (85 g) small arugula leaves
- Kosher salt, to taste
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