Best Pesto Farro With Cherry Tomatoes Recipes

FARRO WITH BLISTERED TOMATOES, PESTO AND SPINACH

Farro With Blistered Tomatoes, Pesto and Spinach image

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

Ingredients

Kosher salt and black pepper
1 cup farro, rinsed
2 pints cherry or grape tomatoes
1 small red onion, peeled, quartered and cut into 1-inch wedges
2 tablespoons olive oil, plus more for the farro
1/2 teaspoon red-pepper flakes
1/4 cup store-bought or homemade pesto, plus more to taste
1 lemon, zested (about 1 tablespoon) and juiced (about 2 tablespoons)
2 packed cups baby spinach
1 (4-ounce) ball fresh mozzarella, torn into chunks, or 1/2 cup ricotta salata, crumbled (optional)
1/4 cup fresh flat-leaf parsley or basil leaves and tender stems, roughly chopped

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.

PESTO FARRO WITH CHERRY TOMATOES

Pesto Farro With Cherry Tomatoes image

This is a classic summer recipe in my family, cooked in alternative to old boring rice salad, can be made a complete though light meal by adding 2-3 cups cooked prawns. Complete with iced tea, savoury muffins and fresh fruit, delicious!

Provided by AdriMicina

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

280 g cracked farro (can be substituted with barley)
3/4-1 cup pesto sauce
500 g cherry tomatoes

Steps:

Rinse farro under cold water, then pour in boiling water (10-11 cups) and cook until tender but not mushy, about 30 minutes.
Drain, rinse again under cold water.
Put in a serving bowl with the pesto, mix well until completely coated in sauce.
Add halved cherry tomatoes (and prawns if using), mix, cover with plastic and chill for at least 1 hour.

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