Pesto Farro with Spring Veggies

Ingredients

• 1 cup farro
• 2 cups vegetable broth
• 1 small zucchini, diced
• 1 small red onion, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup pesto
• Salt and pepper, to taste
• Fresh parsley, for garnish (optional)

Directions

1. Bring the vegetable broth to a boil in a large saucepan.
2. Add the farro, reduce the heat to medium-low, and simmer, covered, for 20 minutes.
3. Stir in the zucchini, red onion, and cherry tomatoes. Cook for an additional 5 minutes.
4. Stir in the pesto and season with salt and pepper to taste.
5. Transfer to a serving bowl and garnish with fresh parsley, if desired.

Interesting Facts

• Farro is an ancient grain that is high in fiber, protein, and B-vitamins.
• Pesto is a traditional Italian sauce made from olive oil, garlic, basil, and Parmesan cheese.
• This dish makes a great lunch or dinner and can be served hot or cold.