Farro with Broccoli Rabe Pesto

Farro with Broccoli Rabe Pesto
Staff Writer
Farro Pasta

Jane Bruce

Farro Pasta

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:

161 kcal

Daily value:

8%

Servings:

2
  • Carbohydrate, by difference 27 g
  • Protein 4 g
  • Total lipid (fat) 5 g
  • Vitamin A, IU 625 IU
  • Vitamin A, RAE 11 µg
  • Vitamin C, total ascorbic acid 2 mg
  • Vitamin K (phylloquinone) 1 µg
  • Ash 2 g
  • Calcium, Ca 20 mg
  • Carotene, beta 38 µg
  • Cholesterol 4 mg
  • Choline, total 1 mg
  • Cryptoxanthin, beta 14 µg
  • Fatty acids, total polyunsaturated 1 g
  • Fatty acids, total saturated 1 g
  • Fiber, total dietary 3 g
  • Folate, DFE 2 µg
  • Folate, food 2 µg
  • Folate, total 2 µg
  • Iron, Fe 1 mg
  • Lutein + zeaxanthin 23 µg
  • Magnesium, Mg 7 mg
  • Niacin 1 mg
  • Phosphorus, P 15 mg
  • Potassium, K 380 mg
  • Sodium, Na 528 mg
  • Sugars, total 11 g
  • Water 132 g
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