Farro with Blistered Tomatoes & Pesto

Steps to make Farro with Blistered Tomatoes & Pesto

1. 1

   Toast pine nuts

   3
   

   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.

2. 2

   Cook zucchini and mushrooms

   10
   

   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.

4. 3

   Cook tomatoes

   5
   

   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.

5. 4

   Add vegetables, garlic, farro, and pesto

   2
   

   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.

6. 5

   Top with cheese and nuts

   1
   

   Add ½ cup shredded vegetarian Parmesan cheese and toss to combine. Top with the toasted pine nuts.

7. 6

   Serve
   

   To serve, garnish with freshly chopped basil, if you wish, and enjoy!