Best Farro Pasta With Nettles And Sausage Recipes

Instant Pot Brothy Farro with Sausage and Leeks image

Provided by Anna Stockwell

Yield 4 servings

Number Of Ingredients 12

4 large or 6 small leeks, white and pale-greens parts only
1 Tbsp. extra-virgin olive oil, plus more for drizzling
4 fully cooked spicy Italian sausage links (about 12 oz.), sliced crosswise into 1/3"-thick rounds
1 large bunch scallions (about 10)
1/4 cup dry white wine
1 cup farro
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
4 sprigs thyme
Thinly sliced radishes, peperoncini, and lemon wedges (for serving)
Special Equipment
An electric pressure cooker or Instant Pot

Steps:

Preheat cooker on "Sauté" setting. Trim roots off leeks and remove and discard tough outer layers, then cut leeks into 1/3"-thick rounds. Rinse well, then pat dry.
When pressure cooker is hot, pour 1 Tbsp. oil into insert, then add sausage and cook, stirring occasionally, until browned in places, about 5 minutes.
Meanwhile, separate white and light green parts of scallions from dark green parts. Cut white and light green parts into 1/4"-thick rounds. Finely chop dark green parts and set aside for serving.
Add leeks and scallion white and light green parts to pressure cooker and stir to coat in oil. Add wine and cook, stirring occasionally, until wine is reduced by half and no longer smells like alcohol, about 1 minute. Add farro, salt, pepper, thyme, and 2 1/2 cups water and stir to combine, then turn off cooker.
Lock on lid, making sure steam-release valve is in the proper sealed position. Select "Manual" and program for 3 minutes at high pressure.
As soon as the time has elapsed, turn off cooker, "Quick Release" the steam, and unlock lid.
Divide farro mixture among bowls. Top with radishes, peperoncini, and reserved scallion greens. Drizzle with oil and squeeze lemons over.

Pasta with Farro image

Provided by Food Network Kitchen

Time 35m

Yield 6 servings

Number Of Ingredients 0

Steps:

Try this twist on kasha varnishkes, a classic Jewish dish made with buckwheat and bow ties: Toast 1 cup farro in a saucepan over medium-high heat with olive oil. Add 2 cups water and 1/2 teaspoon salt. Bring to a boil, then cover and simmer until the water is absorbed, 20 to 25 minutes. Meanwhile, cook 1 pound orecchiette as directed; drain. Brown 3 tablespoons butter; toss with the pasta and farro (or toss with walnut oil). Season with salt.

Farro Pasta with Nettles and Sausage image

Provided by David Tanis

Time 20m

Yield Serves 4 to 6.

Number Of Ingredients 9

3 tablespoons olive oil
1 large onion, diced small
Salt and pepper
1 pound hot Italian fennel sausage, casings removed (see recipe for homemade sausage)
4 garlic cloves, minced
1 tablespoon tomato paste
1 pound farro pasta (or another type of dried pasta)
1 pound rinsed nettle leaves (or other greens, like bok choy or mustard, roughly chopped)
Ricotta salata cheese for grating (or Romano or Parmesan)

Steps:

Fill a large pot with water for pasta and bring it to a boil.
In a wide, deep skillet, heat the olive oil over a medium-high burner. Add the onion and a little salt, and let the onion begin to soften. Add the sausage meat, breaking it into rough pieces with a wooden spoon, and cook, stirring frequently, until the onions are lightly browned and the sausage is done, about 5 to 6 minutes. Add the garlic and tomato paste and stir well to coat. Turn off the heat.
Salt the pasta water and begin cooking the pasta. When the pasta is nearly ready, reheat the onion and sausage mixture over a high burner. Add the nettles or greens to the pan along with 1/4 cup pasta water and stir until wilted and tender, about 2 minutes. Check the seasoning.
Drain the pasta when al dente and mix with the skillet ingredients in a large warmed bowl. Serve with coarsely grated ricotta salata.