Best Farro Pasta With Tomato Vinaigrette Recipes
FARRO SALAD WITH TOMATOES AND HERBS
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.
- Add the tomatoes, onion, chives, and parsley to the farro, and toss to combine.
- In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.
- The salad can be refrigerated overnight. Bring to room temperature before serving.
FARRO WITH BLISTERED TOMATOES, PESTO AND SPINACH
Here is an Italian-inspired recipe that uses store-bought or homemade pesto to season farro, which is then tossed with fresh spinach, roasted tomatoes, red onions and mozzarella for a complete vegetarian meal. Make it with fresh-from-the-market cherry tomatoes when they're in season, but during the rest of the year, use grape tomatoes, as they tend to be more flavorful than cherry during the colder months. If you'd like, substitute arugula, or cooked broccoli rabe or kale, for the spinach. It tastes delicious warm or cold the next day - and topping it with shrimp, chicken or scallops can make it feel new again. Before reheating, add a bit more spinach, drizzle it with a little olive oil and give it a good stir.
Provided by Yasmin Fahr
Categories dinner, weekday, grains and rice, vegetables, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees. Bring a large covered pot of well-salted water to a boil. Add the farro and adjust the heat to maintain a medium boil. Cook uncovered, stirring occasionally to make sure nothing is sticking to the bottom, until tender and not too chewy, about 30 minutes.
- Meanwhile, on a sheet pan, combine the tomatoes and onion wedges with the oil, making sure everything is well coated and glistening, then season with salt, pepper and the red-pepper flakes. Roast until the tomatoes blister and slightly deflate, 25 to 30 minutes.
- When the farro is done, drain, then pour into a serving bowl or back into the pot. Toss with some olive oil, then mix in the pesto. Add the lemon zest and juice, then stir in the spinach. Set aside to cool slightly.
- Scrape the onions, tomatoes and their juices into the farro; season with salt and pepper as needed. Add the cheese, if using, then garnish with herbs and serve.
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