Farro with Blistered Tomatoes & Pesto

If you're looking for an easy vegetarian dinner idea that's full of healthy ingredients and so much flavor, you are going to love my Farro with Blistered Tomatoes & Pesto recipe! Warm, wholesome cooked farro, blistered tomatoes, sautéed zucchini and mushrooms, fragrant toasted pine nuts, and vegetarian parmesan with freshly chopped basil. Every bite is incredibly delicious and the whole meal comes together in just 30 minutes!

Course Dinner

Cuisine American, Italian

Diet Vegetarian

Prep Time 5

Cook Time 25

Total Time 30

Servings Servings

Calories 330kcal

Author Christine McMichael

Equipment

Sauté Pan

Ingredients

2 Tablespoons pine nuts
2 Tablespoon olive oil divided
1 medium zucchini cubed
8 ounces sliced mushrooms
salt/pepper to taste
16 ounces grape tomatoes
2 teaspoons minced garlic
2 cups cooked farro
3 Tablespoons pesto
1/2 cup vegetarian parmesan
freshly chopped basil optional, for topping

Instructions

Heat up a large sauté pan or skillet over medium heat and toast the dry pine nuts for about 3 minutes, or until fragrant and lightly browned. Set aside.
Heat up 1 Tablespoon of the oil and add in the zucchini and mushrooms, cooking for about 10 minutes and adding salt and pepper to taste.
Set the zucchini and mushrooms aside, then add in the remaining oil and tomatoes. Cook until they begin to blister, about 5-6 minutes, right before they start popping.
Add the veggies back in along with the minced garlic, cooked farro, and pesto.
Stir until evenly mixed and warm, then top with parmesan and the toasted pine nuts.
Garnish with freshly chopped basil and enjoy!

Video

Nutrition