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. 


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:

625 calories

Dietary restrictions:

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

Daily value:



  • Fat 31g 48%
  • Carbs 72g 24%
  • Saturated 6g 30%
  • Fiber 17g 67%
  • Trans 0g
  • Sugars 7g
  • Monounsaturated 13g
  • Polyunsaturated 10g
  • Protein 26g 52%
  • Cholesterol 15mg 5%
  • Sodium 176mg 7%
  • Calcium 391mg 39%
  • Magnesium 198mg 50%
  • Potassium 889mg 25%
  • Iron 9mg 52%
  • Zinc 6mg 37%
  • Phosphorus 640mg 91%
  • Vitamin A 335µg 37%
  • Vitamin C 47mg 78%
  • Thiamin (B1) 1mg 50%
  • Riboflavin (B2) 0mg 28%
  • Niacin (B3) 9mg 45%
  • Vitamin B6 1mg 36%
  • Folic Acid (B9) 246µg 61%
  • Vitamin B12 0µg 2%
  • Vitamin D 0µg 0%
  • Vitamin E 7mg 33%
  • Vitamin K 522µg 652%
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