Vanilla and Bean · by Traci York★ 5.0 (8)
Creamy Farro with Pesto Asparagus and Peas Recipe
NUTRITION · PER SERVING35M COOK
CAL 13%·PRO 19%
CARBS 30G45% OF CAL
6G FIBER5G SUGAR18G OTHER
FAT 13G45% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy, lemony farro with asparagus, peas, and pesto. A spring-forward vegetarian dish that's hearty as a main or light as a side, served warm or chilled.
mainamericangrain bowl🥄 saucepandairy freeveganvegetarian
View the full recipe on Vanilla and Bean →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 1/4 C Farro (250g)
- 3 1/2 C Water (795g)
- 4 Tbs Pesto* (for vegan option, see note) (I use garlic scape pesto, but your favorite pesto will be delicious! 66g)
- 3 Tbs Fresh Curly Parsley (finely chopped and divided)
- 1 Lemon (zested and juiced, divided)
- 1/2 tsp + 1/4 tsp Sea Salt (divided)
- 1/2 tsp Black Pepper (ground, divided)
- 1 lb Fresh Asparagus (cut into 1" pieces, woody ends discarded, 454g)
- 1 C Peas (shelled if fresh, (fresh or frozen will work here), 136g)
- 2 Tbs Extra Virgin Olive Oil (28g)
- 1/4 tsp Red Pepper Flakes
- 1 Tbs Fresh Chives (finely chopped)
- Chive Flowers (if available)
At a glance
PER SERVING · TIME 35M
CAL 13%·PRO 19%
CARBS 30G45% OF CAL
6G FIBER5G SUGAR18G OTHER
FAT 13G45% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 513mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 519mg
- Calcium
- 106mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 513MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.