Farro Primavera with Parsley-Pecan Pesto Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1 bunches - Italian Flat-Leaf Parsley
  • 1/4 cups - Pecans, toasted
  • 1/4 cups - Parmesan Cheese, grated
  • 1/2 teaspoons - Salt
  • 1/2 teaspoons - Black Pepper
  • 1/4 cups - Olive Oil
  • 2 cups - Farro
  • 1 cups - Peas
  • 3 - Carrots, diced
  • 1 - Celery Root, diced
  • 1 - Parsnip, diced
  • 1/2 heads - Cauliflower, cut into small florets
  • 2 tablespoons - Grapeseed Oil
  • 1 pounds - Porcini Mushrooms, sliced
  • 1 teaspoons - Butter
  • 1 - Shallot, minced
  • 2 tablespoons - Olive Oil
  • 1/4 cups - Chicken or Vegetable Stock
  • 1 teaspoons - Butter
  • 2 cups - Grape Tomatoes, halved
  • - Black Truffle Shavings, if desired
  • Directions:

    In the bowl of a food processor, combine Italian flat-leaf parsley, toasted pecans, Parmesan cheese, ½ teaspoon salt and ½ teaspoon black pepper. Turn on food processor and add ¼ cup olive oil in a slow, steady stream until a smooth pesto forms. Set pesto aside.

    Bring a large pot of salted water to a boil over high heat. Place farro in a strainer and rinse. Add farro to boiling salted water and cook until tender, 15-20 minutes. Strain farro and set aside.

    Bring another large pot of salted water to a boil over high heat and fill a large bowl with ice water. In boiling water, blanch peas, carrots, parsnip, celery root, and cauliflower, transferring vegetables to ice water as you go. Drain vegetables and set aside.

    In a large sauté pan heat grapeseed oil over medium heat. Add sliced porcini mushrooms, 1 teaspoon butter and 1 shallot, minced, and cook, stirring often, until mushrooms are tender, about 5 minutes. Season with salt and pepper to taste and reserve.

    In a large sauté pan heat 2 tablespoons olive oil over medium-high heat. Add blanched vegetables, farro and mushrooms and stir to combine. Add chicken or vegetable stock and bring to a boil. Add parsley-pecan pesto and 1 teaspoon butter. Cook, stirring, until everything is heated through, 1-2 minutes. Add halved grape tomatoes and toss to combine. Season with salt and pepper to taste. Garnish with black truffle shavings, if desired.

    Brief Description

    Farro is prepared like risotto

    Main Ingredient:

    Farro

    Category:  Pasta

    Cuisine:  Italian

    Prep Time: 45 min

    Source

    WSJ Off Duty, 3/2/2013, Chef Julian Niccolini, Four Seasons, Manhattan

    Posted By:

    wsjrecipes

    Posted On:

    March 2, 2013

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