Farro with Broccoli Rabe Pesto

Farro Pasta
Jane Bruce

Ingredients

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. 

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. 

Nutrition

Calories per serving:

693 calories

Dietary restrictions:

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

Daily value:

35%

Servings:

2
  • Fat 74g 113%
  • Carbs 144g 48%
  • Saturated 18g 92%
  • Fiber 34g 135%
  • Trans 1g
  • Sugars 15g
  • Monounsaturated 28g
  • Polyunsaturated 20g
  • Protein 60g 119%
  • Cholesterol 63mg 21%
  • Sodium 565mg 24%
  • Calcium 1,007mg 101%
  • Magnesium 406mg 101%
  • Potassium 1,803mg 52%
  • Iron 19mg 105%
  • Zinc 12mg 82%
  • Phosphorus 1,436mg 205%
  • Vitamin A 757µg 84%
  • Vitamin C 94mg 156%
  • Thiamin (B1) 1mg 100%
  • Riboflavin (B2) 1mg 65%
  • Niacin (B3) 18mg 89%
  • Vitamin B6 1mg 72%
  • Folic Acid (B9) 500µg 125%
  • Vitamin B12 1µg 9%
  • Vitamin D 0µg 0%
  • Vitamin E 13mg 67%
  • Vitamin K 1,045µg 1,306%
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