My favorite vegetable dish to prepare on special occasions is this one. It is quick and simple to make. Brussels sprouts are given the ideal amount of cheese and almonds to create a light, harmonious flavor.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 cups water
- 1 ½ 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
- ¼ teaspoon red pepper flakes
- 1 tablespoon chopped fresh chives
Instructions
- 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.
- 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.
- 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.
- Divide farro among 4 bowls. Top with vegetables and garnish with chives.
- Use frozen peas if preferred.
Nutrition Facts
| Calories | 421 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 6 g |
| Protein | 15 g |
| Saturated Fat | 3 g |
| Sodium | 173 mg |
| Sugars | 2 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |