Farro with Zucchini, Peas and Lemon
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A Note from Feedfeed
Get ahead of the game this week and prep this grain salad early sunday night and you'll have easy lunches all week long! This farro salad has lots of spring and summer vegetables, but can easily be switched out for whatever is in season.
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ingredients
- 1 cup farro
- 3/4 teaspoon salt, divided
- 1/4 cup Filippo Berio Olive Oil
- 2 zucchini, chopped
- 2 teaspoons lemon zest
- 1/4 teaspoon black pepper
- 1 cup fresh or frozen peas
- 1/4 cup Filippo Berio Classic Pesto
Method
Step 1
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.
Step 2
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.
Step 3
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.