I like recipes that feel carefully simple. This farro vegetable skillet is one of those: the farro is nutty, the tomatoes get sweet and jammy, and a spoonful of pesto at the end brightens everything. It is an easy vegetarian farro recipe that comes together quickly, which is exactly what I need on busy evenings.
What I love most is the balance of textures and small surprises. The grains give you chew and comfort, the tomatoes give little pops of sweetness, and the cheese and pine nuts add a soft and a crunchy note. Sometimes I make it on purpose. Sometimes it happens because I have leftover farro from another meal. Either way, it feels like a Sunday even on a Tuesday.
Mila is often underfoot when I cook this, probably hoping I will drop something. I have a memory of serving it in Vilnius on a slow afternoon and everyone leaning in to taste, that quiet kind of approval designers secretly live for. It is forgiving too. If your timing slips, it will forgive you.
Heat a large sauté pan or skillet over medium heat, add 2 tablespoons pine nuts and toast, tossing frequently, until fragrant and lightly browned, about 3 minutes. Set aside.
In the same pan, heat 1 tablespoon olive oil and add 1 cubed zucchini and 8 ounces sliced mushrooms. Cook, stirring occasionally, for about 10 minutes. Season with salt and black pepper to taste.
Set the zucchini and mushrooms aside. To the same pan, add the remaining 1 tablespoon olive oil and 16 ounces grape tomatoes. Cook until the tomatoes start to blister, about 5-6 minutes, just before they start popping.
Add the zucchini and mushrooms back to the pan with the tomatoes. Add 2 teaspoons minced garlic, 2 cups cooked farro, and 3 tablespoons pesto. Keep stirring until evenly mixed and warmed through.
Add ½ cup shredded vegetarian Parmesan cheese and toss to combine. Top with the toasted pine nuts.
To serve, garnish with freshly chopped basil, if you wish, and enjoy!
You do not need anything fancy. Use a large sauté pan or skillet with a heavy bottom if you have one, a wooden spoon or spatula, a sharp knife, and a cutting board. If you cook the farro from scratch rather than using precooked farro, a medium saucepan with a lid will be handy. For the cheese, a box grater or microplane works fine. I toast pine nuts in the same pan I use for the vegetables, but watch them closely because they can go from perfect to burned in seconds. Actually, scratch that about the colander if your farro is already cooked; toss it in straight from the bowl.
Toast the pine nuts in a dry pan until they smell warm and lightly colored. That little step adds a toasty note that plays against the soft farro. Do not walk away. They burn fast.
Be generous with salt on the zucchini and mushrooms while they are cooking. Add it early so the vegetables release some of their moisture and flavor. Oh, and do not be shy with the heat when you want to blister the tomatoes. Give them time to wrinkle and soften so they release their juices and become almost saucy. That is the point. If they split too soon, turn the heat down next time.
Stir the pesto in off the heat so it stays bright. Heat will blunt the herbs and flatten the flavor. Let the skillet rest for a minute before serving so everything calms down and tastes like it belongs together.
Add a can of drained chickpeas when you return the zucchini and mushrooms to the pan. They warm through, soak up the pesto and tomato juices, and make the dish heartier. This is a good idea if you are asking what to do with cooked farro and want a filling, meat free meal. It becomes a proper supper that feels steady on a cool evening.
Toss in a big handful of spinach or arugula at the end and let it wilt from the residual heat. It turns the skillet into something closer to a pesto farro salad when it cools, which is lovely for packed lunches. I once made this with local greens in Dublin and it was a picnic favorite.
Try crumbling feta instead of Parmesan for a tangier finish. It gives a Mediterranean twist and a creamier mouthfeel. Just taste as you go because feta can be salty.
Serve warm from the pan with crusty bread to soak up the tomato juices, or let it sit and eat it at room temperature for a picnic. Scatter fresh basil on top if you have it, drizzle a little olive oil, and add an extra handful of toasted pine nuts if you like crunch. It pairs well with a crisp white wine or a simple green salad dressed with lemon vinaigrette.
This works well as a summer vegetable dinner when tomatoes and zucchini are at their best. It also travels neatly as a leftover for lunch the next day.
Store extra cooked farro in an airtight container in the fridge for up to four days. Use it in salads, soups, or stir it into a skillet the next night. Leftovers reheat well with a splash of water to loosen them up.
Use medium high heat and whole grape or cherry tomatoes, and move the pan gently so they roll and blister. Give them space and time to wrinkle and soften rather than crowding them. If they pop too quickly, lower the heat a bit. This is the simple answer for how to blister tomatoes without a mess.
Yes. It is a balanced meal with grains, vegetables, and cheese, all cooked in one pan so cleanup is easy. I rely on it when design deadlines pile up and I do not want fuss. It keeps well and reheats simply.
Absolutely. Add beans, chickpeas, or lentils for more protein and the skillet becomes very satisfying. It is a true meatless monday idea that does not feel like a compromise.
This recipe is forgiving, everyday friendly, and a small ritual I return to again and again. Make it yours. Swap a cheese, add a can of beans, or toss in whatever greens you have. It will smile back at you from the plate.
This easy recipe for Farro with Blistered Tomatoes & Pesto makes a delicious vegetarian weeknight dinner that comes together in half an hour and is made extra-special with the addition of pesto. Give this recipe a go, and share it using the hashtag #cookmerecipes or by tagging @cookmerecipes on Instagram!
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