Farro with Blister Tomato and Pesto

This rustic dish combines nutty farro with sweet and tangy blistered tomatoes and red onions, all brought together by basil pesto. Topped with Navy or Great Northern beans, it's a satisfying and hearty meal that will leave you craving for more. It's a great Italian-inspired summer salad.

Author: Balancing Bowls

Meal Type: Eggs Free

Cuisine: Italian

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 6 Servings

Calories: 441 kcal per serving

Ingredients

1 ½ - grape tomatoes
1 - red onion
2 teaspoons - kosher salt
½ - fresh ground black pepper
½ tsp - red pepper flakes
2 tablespoons - olive oil
⅔ cup - pesto
1 cup - farro
1 can - Navy beans
fresh basil
1 tbsp - lemon

Instructions

Rinse 1 cup of farro under cold water.
In a large covered pot of well-salted water add farro.
Bring to a medium boil, then reduce heat to low, cover, and simmer for 20-25 minutes until tender yet slightly chewy. Drain any excess liquid.
Preheat oven to 400°F (200°C).
Toss red onion wedges and cherry tomatoes with a little olive oil on a sheet pan
Add a pinch of red pepper flakes, salt, and pepper.
Roast for 15-20 minutes until the tomatoes blister and onions caramelize.
In a large serving bowl, combine cooked farro, navy beans and roasted vegetables.
Add the desired amount of pesto, starting with a few spoonfuls and adjusting to taste. Mix well.
Squeeze fresh lemon juice over the dish and sprinkle with grated lemon zest.
Optional: Top with fresh basil.

Nutrition