Farro With Blistered Tomatoes, Pesto and Spinach

Very tasty and easy

Delicious!!

Great dinner!! I switched the suggested cheese for vegan blue cheese, added arugula, and I boiled the farro in water mixed with passata di pomodoro and a bit of vegetable broth. That made the farro richer in texture and flavor. It was a success with my partner, and there are some leftovers for tomorrow. Nice, healthy and fulfilling vegan dinner in little time!

Marvelous! So easy and quick - absolutely delicious! Didn't need any balsamic; loved adding more veggies to heft it up (zucchini was great to roast).

So good! Didn’t have mozzarella so used grated Parmesan to finish instead. Skipped the lemon juice-zest alone for the job done for us!

We loved this! Took about 45 mins with cooking time. Will definitely make again. Used more than 1/4 cup of pesto but not quite 1/2. Did not need additional salt or pepper at the end. Was a great use of cherry tomatoes about to turn bad. Used torn mozzarella as directed and followed recipe instructions for Farro rather than the package instructions. Might consider doubling the recipe to have more leftover. NYT comments suggested topping with sliced almonds or serve with grilled sausages

Quite delicious and easy to make (though in all honesty it does take about an hour). NOTE: The NY Times has recently placed this recipe behind a paywall, but I found a copy on the Internet Archive. You can read it here for free without a NY Times subscription or other obligation. Just paste the following URL into the address window at the top of your browser: https://archive.ph/nyRgy

Very tasty vegetarian dish. I added a little too much salt but that was my fault. Very good otherwise. I enjoy the fresh lemony flavor. I will definitely make this again.