![](https://cdn.statically.io/img/www.allrecipes.com/thmb/5pET7SYzJHVfTtGDNVSS5-8huWs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/7779497-a5bec54b053f49fd8ee0b06576460688.jpg)
Ingredients
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4 cups water
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1 ½ cups Italian farro
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4 tablespoons prepared pesto
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1 lemon, zested and juiced, divided
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3 tablespoons finely chopped fresh curly-leaf parsley
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salt and ground black pepper to taste
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1 bunch asparagus, cut into 1-inch pieces
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1 cup green peas
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2 tablespoons extra virgin olive oil
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¼ teaspoon red pepper flakes
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1 tablespoon chopped fresh chives
Directions
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Combine water and farro in a pot and bring to a boil over high heat. Reduce heat to medium-high and cook, uncovered, until farro is creamy and water is absorbed, about 30 minutes.
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Remove from heat and stir in pesto, 1/2 of the lemon zest, 1/2 of the lemon juice, parsley, salt, and pepper. Cover to keep warm and set aside.
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Meanwhile, cover the bottom of a skillet with a small amount of water and bring to a boil over medium-high heat. Add asparagus and peas. Cover, reduce heat to medium, and cook for 5 minutes. Drain and season vegetables with remaining lemon zest, lemon juice, olive oil, red pepper flakes, salt, and pepper.
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Divide farro among 4 bowls. Top with vegetables and garnish with chives.
Cook's Note:
Use frozen peas if preferred.
Nutrition Facts (per serving)
421 | Calories |
16g | Fat |
65g | Carbs |
15g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 421 | |
% Daily Value * | |
Total Fat 16g | 21% |
Saturated Fat 3g | 15% |
Cholesterol 5mg | 2% |
Sodium 173mg | 8% |
Total Carbohydrate 65g | 24% |
Dietary Fiber 6g | 22% |
Total Sugars 2g | |
Protein 15g | 31% |
Vitamin C 48mg | 53% |
Calcium 191mg | 15% |
Iron 7mg | 38% |
Potassium 743mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.