Best Pasta With Farro Recipes

FARRO PASTA WITH PEAS, PANCETTA AND HERBS

Steps:

• Place a large pot of well-salted water over high heat and bring to a boil for the pasta.
• Place a large, wide skillet over medium-high heat. Add olive oil and pancetta. Let pancetta sizzle and take color, stirring, until nicely browned, with a little give, about 5 minutes. Remove pancetta with a slotted spoon and set aside.
• Start to cook the pasta, timing it to be ready just as the peas are done. Cook until pasta is quite al dente (less time than package directions indicate). Drain pasta, reserving a cup or so of pasta-cooking water.
• Leaving skillet over medium-high heat, add scallions, crushed red pepper and sage, stirring well to coat. Add 3 types of peas and season generously with salt and pepper. Cook, stirring, until firm-tender, about 5 minutes.
• Add drained pasta to vegetables in the pan, along with 1/2 cup pasta-cooking water and let simmer. Toss well with 2 wooden spoons, or tongs, and season pasta-vegetable mixture once more with salt and pepper. Add more pasta cooking water as necessary, until vegetables have softened a bit and pasta is just done.
• Turn off heat and stir in butter. Mix together lemon zest, parsley and mint, and sprinkle over pasta.
• Transfer pasta to a large, low bowl, sprinkle with ricotta salata and serve. (You might also divide the dish into individual servings.)

LEMONY FARRO PASTA SALAD WITH GOAT CHEESE AND MINT

Steps:

• Bring a large pot of heavily salted water to a boil. Add farro and bay leaves and let simmer for 15 minutes. Add orzo to the pot and continue to simmer until farro and pasta are cooked through but still al dente, about 8 to 10 minutes longer.
• While farro is cooking, prepare the dressing: Finely grate zest from the lemons, and place zest in a large bowl. Squeeze juice from 1 1/2 lemons and add to zest along with salt, pepper and red-pepper flakes, whisking to combine. Gradually whisk in oil. Taste and add more salt or lemon juice from the other lemon half, or both, if needed.
• Drain farro-pasta mixture, discarding bay leaves. Add to bowl with dressing and toss well. Stir in apricots. Let farro and pasta cool, soaking up the dressing. This can be done up to 1 day in advance. Store in the refrigerator and bring to room temperature before proceeding.
• In a small bowl, combine onions, celery, 3 tablespoons lemon juice and a large pinch of salt. Let sit while the pasta cools, at least 20 minutes.
• Just before serving, add onion mixture and almonds to the bowl with the farro and pasta and toss well. Gently fold in spinach, goat cheese, mint and parsley. Taste and add more lemon, red-pepper flakes or salt if needed.
• Drizzle with olive oil and freshly ground black pepper before serving.

FARRO WITH BLISTERED TOMATOES, PESTO AND SPINACH

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.

PERFECT FARRO

Steps:

• Bring a large pot of salted water to boil with the bay leaves. Meanwhile, spread the farro in a medium skillet and set over medium heat. Cook the farro, stirring with a wooden spoon, until lightly toasted, about 6 minutes. (The farro will darken a shade and smell nutty and fragrant.)
• Add the farro to the boiling water and simmer, uncovered and stirring occasionally, until the grains are cooked through but still somewhat chewy, 30 to 40 minutes, depending on the type of farro. Drain well and discard the bay leaves.
• Transfer to a serving bowl. Season with salt and pepper. Add the olive oil or butter and toss to combine. If you are making the farro ahead, spread while hot on a baking sheet lined with parchment to stop the cooking as it cools. Once cool, refrigerate in an airtight container for up to 5 days.

FARRO E PEPE

Steps:

• Bring a large pot of water to a boil. Season generously with salt until the water is as salty as the sea. Add farro, and cook until al dente, about 15 to 18 minutes. Set a colander in the sink.
• In the meantime, place pecorino and pepper in a medium bowl, and add ¼ cup cold water. Use an immersion blender to combine into a thick, smooth paste. Add more cold water if needed, one tablespoon at a time, to encourage blending. If you don't have an immersion blender, use a food processor for this step.
• When the farro is cooked, reserve 1 1/2 cups cooking water; transfer farro to colander to drain, then return to pot. Add 3/4 cup pecorino paste and 1/2 cup reserved cooking water, and stir vigorously with a wooden spoon until cheese melts and coats farro with a glossy sheen. Taste, and add cooking water and more pecorino paste to taste until farro is the consistency of a loose risotto. If farro is properly seasoned but too thick, add warm tap water instead of salted cooking water to loosen.
• Serve immediately, garnished with more pepper. Cover and refrigerate any remaining pecorino paste for up to 1 week. Use on pasta, farro or rice, or spread on toast.