Farro with Broccoli Rabe Pesto

Farro Pasta
Jane Bruce


For the pesto

  • bunch of broccoli rabe, cleaned and trimmed
  • 2   cloves of garlic, minced
  • 2 tablespoons  extra-virgin olive oil
  • 4 tablespoons  Parmigiano-Reggiano cheese, grated and divided
  • 1/4 cup  raw walnuts, chopped and divided
  • 1  cup  Italian farro
  •   Salt and pepper, to taste

Coming from a Barese family, eating broccoli rabe is non-negiotable — it's a staple. In my grandmother's town of Adelfia in Bari, Italy, the cousin of spinach and the sister to broccoli was on the table quite often. What wasn't on the table ever? Farro. Though an Italian grain, it never existed in our lives until I introduced it recently. Now, when blended with the familiar verde, hearty crumbed walnuts, and sharp Parmagiano, it is welcomed with a smile. 


For the pesto

Steam the broccoli rabe and drain in a colander and let it rest for 3-4 minutes. When cool, chop lightly by hand and place the broccoli rabe, garlic, 2 tablespoons of Parmigiano, oil, and ½ of the walnuts in a food processor and blend until smooth but fairly thick. Put aside. boil the farro in a small pot until it is soft but still has a crunchy texture, about 10 minutes. In a sauté pan, bring 2 tablespoons of the pesto and the farro together. Top with remaining Parmigiano and cover with lid for 2 minutes. When serving, sprinkle with remaining walnuts, salt, and pepper, to taste. 


Calories per serving:

620 calories

Dietary restrictions:

Balanced, High Fiber Egg Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 59g 91%
  • Carbs 141g 47%
  • Saturated 17g 86%
  • Fiber 32g 129%
  • Trans 1g
  • Sugars 14g
  • Monounsaturated 26g
  • Polyunsaturated 10g
  • Protein 56g 113%
  • Cholesterol 63mg 21%
  • Sodium 565mg 24%
  • Calcium 985mg 99%
  • Magnesium 371mg 93%
  • Potassium 1,705mg 49%
  • Iron 18mg 101%
  • Zinc 12mg 78%
  • Phosphorus 1,359mg 194%
  • Vitamin A 757µg 84%
  • Vitamin C 93mg 156%
  • Thiamin (B1) 1mg 95%
  • Riboflavin (B2) 1mg 63%
  • Niacin (B3) 18mg 88%
  • Vitamin B6 1mg 66%
  • Folic Acid (B9) 478µg 119%
  • Vitamin B12 1µg 9%
  • Vitamin D 0µg 0%
  • Vitamin E 13mg 66%
  • Vitamin K 1,044µg 1,305%
See detailed nutritional info Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...