Farro with Zucchini, Peas and Lemon

Prep Time: 10 min
Cook Time: 35 min
Total Time: 45 min
Servings: 4
  • 1 cup farro
  • 3/4 tsp salt, divided
  • 1/4 cup Filippo Berio Olive Oil
  • 2 zucchini, chopped
  • 2 tsp lemon zest
  • 1/4 tsp pepper
  • 1 cup fresh or frozen peas
  • 1/4 cup Filippo Berio Classic Pesto
  • 2 tbsp lemon juice
      • Bring 3 cups water to boil in saucepan; add farro and 1/2 tsp salt. Reduce heat to medium-low; cover and cook for 25 to 30 minutes or until tender but still firm. Drain well.
      • Meanwhile, heat oil in large skillet set over medium heat; cook zucchini, lemon zest, remaining salt and pepper for 3 to 4 minutes or until zucchini starts to soften and brown.
      • Stir in peas and cook for about 2 minutes or until tender or thawed. Stir in farro and pesto; cook for 3 to 5 minutes or until well coated and heated through. Drizzle lemon juice over top.

       

      Tip: Substitute freekah or barley for farro if desired.

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    Categories

    Lunch

    Ingredient: Fruit

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Mediterranean

    Product: Classic Pesto

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