Ingredients
- 6 tablespoons extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- ½ cup scallions, sliced, white and green parts kept separate
- 2 cups farro della Garfagnana
- ¼ cup white wine
- 6 cups vegetable or chicken stock, plus more as needed
- 1 cup raw peas, shelled
- 1 cup asparagus, sliced on bias, tips kept separate from stems
- 1 cup fava beans, blanched and peeled
- 8 zucchini blossoms (flowers only), optional
- ¼ cup chopped flat-leaf parsley
- ½ cup finely grated Parmigiano- Reggiano
- ⅓ cup pesto (recipe follows)
- Freshly ground pepper, salt and red-pepper flakes to taste
- Nutritional Information
Nutritional analysis per serving (4 servings)
614 calories; 26 grams fat; 5 grams saturated fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 76 grams carbohydrates; 15 grams dietary fiber; 12 grams sugars; 23 grams protein; 9 milligrams cholesterol; 854 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- In a deep skillet, heat 4 tablespoons of olive oil over medium heat. Add garlic and white parts of scallions. Cook, stirring, until scallions are translucent. Add farro and toast 2 to 3 minutes, stirring to prevent sticking.
- Add wine and cook until most of liquid is absorbed. Add 2 cups of stock, adjust heat and simmer until most of liquid is absorbed, 10 to 15 minutes. Add 2 more cups of stock. Simmer 5 to 7 minutes.
- Add peas and asparagus stems and cook 8 minutes, adding more stock as necessary. Add fava beans, scallion tops and asparagus tips. Cook 5 minutes. Add zucchini blossoms and parsley. Farro should be tender, but still have some crunch.
- Remove pan from heat and stir in Parmigiano, pesto and remaining oil. Stir vigorously so farro is smooth, adding stock if too dry. Season with pepper, salt and red-pepper flakes. Serve immediately.
50 minutes
Dining and Cooking