Farro With Blistered Tomatoes, Pesto and Spinach

Name: Farro With Blistered Tomatoes, Pesto and Spinach
Cuisine: European, Italian, Mediterranean
Ingredients: Kosher salt and black pepper; 1cup farro, rinsed; 2pints cherry or grape tomatoes; 1small red onion, peeled, quartered and cut into 1-inch wedges; 2tablespoons olive oil, plus more for the farro; ½teaspoon red-pepper flakes; ¼cup store-bought or homemade pesto, plus more to taste; 1lemon, zested (about 1 tablespoon) and juiced (about 2 tablespoons); 2packed cups baby spinach; 1(4-ounce) ball fresh mozzarella, torn into chunks, or ½ cup ricotta salata, crumbled (optional); ¼cup fresh flat-leaf parsley or basil leaves and tender stems, roughly chopped

4 steps

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.

Updated at: Thu, 17 Aug 2023 03:23:46 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories325.5 kcal (16%)

Total Fat16.4 g (23%)

Carbs40.1 g (15%)

Sugars7.1 g (8%)

Protein8.8 g (18%)

Sodium254 mg (13%)

Fiber6.6 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

kosher salt

black pepper

1 cupfarro

rinsed

2 pintscherry tomatoes

or grape

1red onion

small, peeled, quartered and cut into 1-inch wedges

2 tablespoonsolive oil

plus more for the farro

½ teaspoonred-pepper flakes

¼ cuppesto

store-bought or homemade, plus more to taste

1lemon

zested, juiced

2 cupsbaby spinach

1 x 4 ouncefresh mozzarella

ball, torn into chunks, or 1/2 cup ricotta salata, crumbled, optional

¼ cupfresh flat-leaf parsley

or basil leaves and tender stems, roughly chopped

Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.