Farro with Broccoli Rabe Pesto

Staff Writer
Farro with Broccoli Rabe Pesto
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. 

2
Servings
618
Calories Per Serving
Deliver Ingredients

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. 

Farro Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Farro Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Nutritional Facts

Total Fat
29g
45%
Sugar
7g
N/A
Saturated Fat
9g
43%
Cholesterol
31mg
10%
Protein
28g
56%
Carbs
70g
23%
Vitamin A
378µg
42%
Vitamin B12
0.3µg
4.5%
Vitamin B6
0.7mg
33.1%
Vitamin C
47mg
78%
Vitamin D
0.2µg
N/A
Vitamin E
7mg
33%
Vitamin K
521µg
100%
Calcium
489mg
49%
Fiber
16g
64%
Folate (food)
239µg
N/A
Folate equivalent (total)
239µg
60%
Iron
9mg
51%
Magnesium
185mg
46%
Monounsaturated
13g
N/A
Niacin (B3)
9mg
44%
Phosphorus
678mg
97%
Polyunsaturated
5g
N/A
Potassium
847mg
24%
Riboflavin (B2)
0.5mg
31.4%
Sodium
849mg
35%
Thiamin (B1)
0.7mg
47.4%
Trans
0.4g
N/A
Zinc
6mg
39%