Roasted Spring Vegetable Farro Bowls with Thai Green Curry Pesto

Name: Roasted Spring Vegetable Farro Bowls with Thai Green Curry Pesto
Ingredients: 1½ cups farro; 3 cups water; salt, to taste; 1 tbsp Pompeian Smooth Extra Virgin Olive Oil; 1 bunch asparagus, trimmed and cut into 1-inch pieces; 2 zucchini, trimmed, quartered lengthwise and cut into ½-inch pieces; 1 pint cherry tomatoes, quartered; 8 oz fresh mozzarella pearls; 3 cups loosely packed basil; 2 cloves garlic; 2 tbsp pine nuts; 2 tbsp thai green curry paste; 2 tbsp Pompeian Organic Red Wine Vinegar; ⅓ cup Pompeian Smooth Extra Virgin Olive Oil; salt and black pepper, to taste