Farro with Blistered Tomatoes & Pesto

This Farro with Blistered Tomatoes & Pesto recipe is an easy, flavorful dish that brings together delightful ingredients for a wholesome meal. Perfect for family dinners or a quick weeknight dish, this recipe is packed with juicy tomatoes, tender zucchini, and earthy mushrooms. The farro acts as a hearty base, and the pesto adds a fresh herby twist that elevates every bite. Plus, it’s vegetarian friendly, making it a versatile choice for many dietary preferences.

Why You’ll Love This Recipe

You’ll appreciate how straightforward this Farro with Blistered Tomatoes & Pesto recipe is, especially if you’re a home cook looking for something reliable and delicious. It uses fresh, simple ingredients that create a satisfying meal without a lot of fuss. This dish is not only nourishing but also comes together quickly, making it ideal for busy families or anyone wanting a flavorful meal without lengthy preparation. It works reliably every time, ensuring you and your loved ones enjoy a delightful dinner.

Ingredients You’ll Need

Gather these ingredients to bring this easy, delicious dish to life:

• 2 Tablespoons pine nuts
• 2 Tablespoons olive oil (divided)
• 1 medium zucchini (cubed)
• 8 ounces sliced mushrooms
• Salt (to taste)
• Pepper (to taste)
• 16 ounces grape tomatoes
• 2 teaspoons minced garlic
• 2 cups cooked farro
• 3 Tablespoons pesto
• 1/2 cup vegetarian parmesan
• Freshly chopped basil (optional, for topping)

Ingredient Notes, Variations & Simple Swaps

Feel free to adjust this recipe to suit your taste. You can swap zucchini for bell peppers or asparagus for a different vegetable profile. If you have other types of grains on hand, like quinoa or brown rice, these can be used instead of farro. If vegetarian parmesan isn’t available, consider using nutritional yeast to add a cheesy flavor. The beauty of this recipe lies in its flexibility, allowing you to make it your own while still enjoying the same comforting flavors.

Equipment Needed

• Large sauté pan or skillet
• Mixing spoon
• Measuring cups and spoons

How to Make This Recipe

Step 1 – Toast the Pine Nuts

Start by heating a large sauté pan over medium heat. Add the dry pine nuts to the pan and toast them for about 3 minutes. Stir occasionally until they are fragrant and lightly browned. Once toasted, remove them from the pan and set them aside.

Step 2 – Cook the Vegetables

In the same pan, add 1 tablespoon of olive oil and raise the heat slightly. Add the cubed zucchini and sliced mushrooms. Cook for about 10 minutes until they’re tender, stirring occasionally to ensure they cook evenly. Season with salt and pepper to taste. Once cooked, transfer the vegetables to a bowl and set aside.

Step 3 – Blister the Tomatoes

In the same pan, add the remaining tablespoon of olive oil and the grape tomatoes. Cook them for about 5 to 6 minutes, stirring often, until the skins begin to blister and they start to soften. Be careful not to overcook them. Once blistered, return the cooked zucchini and mushrooms to the pan. Add in the minced garlic, cooked farro, and pesto. Stir until everything is well combined and heated through. Finally, top with vegetarian parmesan, the toasted pine nuts, and a sprinkle of freshly chopped basil, if desired. Serve warm and enjoy!

Tips for Perfect Results

Here are a few tips to ensure your dish turns out perfectly every time:

• Make sure to toast the pine nuts carefully, as they can burn quickly.
• Cut the zucchini and mushrooms into similar sizes for even cooking.
• Adjust the amount of pesto based on your preference for flavor.
• If the tomatoes aren’t blistering, increase the heat slightly; just watch closely.
• For a bit more texture, consider adding some chopped spinach or kale towards the end of cooking.

Flavor Variations

There are several ways to customize the flavors in this dish:

• Add a squeeze of lemon juice for brightness.
• Incorporate cooked chicken or beef for more protein.
• Boost the flavor with a dash of red pepper flakes for heat.
• Mix in olives or sun-dried tomatoes for an extra flavor punch.

What to Serve With This Recipe

This dish pairs well with a variety of sides to create a complete meal. Consider serving it with:

• A fresh green salad with a light vinaigrette
• Garlic bread or toasted baguette slices
• Grilled chicken or a protein of your choice for added heartiness
• Steamed vegetables or a veggie platter for balance

Storage, Make-Ahead & Leftovers

This Farro with Blistered Tomatoes & Pesto is great for meal prep! Store any leftovers in an airtight container in the fridge for up to 3 days. You can enjoy it cold as a salad or gently reheat it in the microwave or on the stovetop. If you’d like to make it ahead, prepare the farro and veggies separately, then combine just before serving. It also freezes well; just make sure to thaw it in the fridge overnight before reheating.

Farro with Blistered Tomatoes & Pesto

An easy, flavorful dish that combines farro, blistered tomatoes, zucchini, mushrooms, and pesto for a wholesome vegetarian meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 27 minutes mins

Total Time 37 minutes mins

Course Dinner, Main Course

Cuisine Italian, Vegetarian

Servings 4 servings

Ingredients

  

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For the dish

• 2 Tablespoons pine nuts For toasting
• 2 Tablespoons olive oil Divided
• 1 medium zucchini (cubed)
• 8 ounces sliced mushrooms
• 16 ounces grape tomatoes
• 2 teaspoons minced garlic
• 2 cups cooked farro
• 3 Tablespoons pesto
• 1/2 cup vegetarian parmesan Optional, for topping
• Freshly chopped basil Optional, for topping

Instructions

 

Preparation

• Toast the pine nuts in a large sauté pan over medium heat for about 3 minutes, stirring occasionally until fragrant and lightly browned. Remove and set aside.
• In the same pan, add 1 tablespoon of olive oil and increase heat slightly. Add the cubed zucchini and sliced mushrooms, cooking for about 10 minutes, seasoning with salt and pepper. Transfer vegetables to a bowl and set aside.
• Add the remaining tablespoon of olive oil and grape tomatoes to the pan, cooking for 5-6 minutes until blistered. Return the zucchini and mushrooms to the pan, add minced garlic, cooked farro, and pesto, stirring until well combined and heated through.
• Serve warm, topped with vegetarian parmesan, toasted pine nuts, and optionally fresh basil.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. It can be reheated or enjoyed cold as a salad. Use different vegetables or grains for variations.

Keyword Farro, healthy meal, Pesto, quick dinner, vegetarian recipe

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