Farro with Broccoli Rabe Pesto Recipe

Mar 23, 2012 @ 11:05 AM
Posted by Francesca Borgognone , Editor

Nutrition

Cal/Serving: 677
Daily Value: 34%
Servings: 2

Balanced, High-Fiber
Vegetarian

Fat	34g	52%
Saturated	8g	39%
Carbs	72g	24%
Fiber	17g	67%
Sugars	7g	0%
Protein	33g	65%
Cholesterol	19mg	6%
Sodium	729mg	30%
Calcium	629mg	63%
Magnesium	206mg	52%
Potassium	899mg	26%
Iron	10mg	53%
Zinc	6mg	39%
Vitamin A	6178IU	124%
Vitamin C	47mg	78%
Thiamin (B1)	1mg	49%
Riboflavin (B2)	0mg	29%
Niacin (B3)	9mg	45%
Vitamin B6	1mg	36%
Folic Acid (B9)	244µg	61%
Vitamin B12	0µg	6%
Vitamin D	0µg	0%
Vitamin E	6mg	32%
Vitamin K	521µg	652%
Fatty acids, total monounsaturated	14g	0%
Fatty acids, total polyunsaturated	10g	0%

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Jane Bruce

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.

INGREDIENTS

For the pesto:

1 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

DIRECTIONS

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.