Pesto Farro with Spring Veggies
Ingredients
- 4 cups water
- 1.5 cups Italian farro
- 4 tablespoons prepared pesto
- 1 lemon, zested and juiced, divided
- 3 tablespoons finely chopped fresh curly-leaf parsley
- salt and ground black pepper to taste
- 1 bunch asparagus, cut into 1-inch pieces
- 1 cup green peas
- 2 tablespoons extra virgin olive oil
- 0.25 teaspoon red pepper flakes
- 1 tablespoon chopped fresh chives
Organization Tags
Tags easily organize your Recipe Library
Comments