Farro With Blistered Tomatoes, Pesto and Spinach Recipe (2024)

Never used farro before, and this was a great introduction! I found 10-minute farro at Trader Joe’s and it cut down the overall cooking time. Made exactly to recipe, and I added a splash of balsamic vinegar at the end because the mozzarella, basil & tomatoes were practically begging for it. Will be adding to my rotation.

This is so delicious! A couple of notes:-Don't bring a whole pot of water to boil for the farro. If you're making 1 cup, like the recipe calls for, just bring 3 cups of water to a boil. Then, when the water cooks off, the farro will be done. -I added a bulb of fennel to the sheet pan of tomatoes and onions and it was delicious!

This works *much better* if the farro is cooked in a pot of water like noodles, not simmered like rice. Cooking in more water lets you get it to the right grainy taste and chewiness without gunking it up. Simmering it until the water boils off results in a pasty texture.

I recently discovered that cherry tomatoes freeze well and can be kept in virtually any kind of container. The frozen tomatoes are useful if everything else is available in the pantry or refrigerator and saves a trip to the store. Obviously they would probably take longer to roast.

I was not prepared for the prep and cooking time - feels like this should take 30 mins or so. But with prep, it was more like an hour before dinner was on the table.

Didn’t have mozzarella so I used leftover feta, which added some sharper flavor

This was incredible!! Made to a T and wouldn’t change a thing. Shocking, right?

Loved this recipe. Been using Farro for a few years now. Sam: farro has twice the amount of protein of either white or brown rice. It's one of the best super grains. I pressure cook with broth for 11 minutes. Delicious!

Wait till it cools down a bit before adding the spinach and arugula so the greens maintain some of their integrity. A little freshly grated imported Pecorino Romano on top....Boom! What a delicious meal! Don’t forget the crusty bread!

add balsamic at end

Amazing! Very acid forward, which I love, but reduce lemon juice or taste as you add if that’s not your thing. I doubled the recipe for two hungry athletes and subbed broth for water. Didn’t bother draining since my farro took up most of the liquid, and it made it just a touch heartier.

I made this exactly as written and even my husband, the reluctant vegetarian, had seconds. I’ll serve it with grilled sausages on the side next time I make this. This is going in my rotation. Pesto can be frozen (mine was) for those not in the know.

Delicious. Based on other comments here, I tweaked slightly:1. Added an extra onion + mild Italian sausages to the sheet pan. The sausages needed an extra ten minutes in the oven.2. Omitted the olive oil in Step 3 (the pesto/veg were wet enough).3. Feta instead of mozzarella.

Love this recipe!! I tried this with kale but wanted to soften it a bit, so I threw it in with the boiling farro for last 5 minutes and drained these together. Also, I tend to not like things too oily, so I skipped adding olive oil, as the oil in the pesto was plenty for me.

Delicious! I used TJ's farro which cooks in about 12 minutes, and therefore started with Step 2 and everything was done in 30 minutes. This may be the first time I've ever made this statement in my life, but I thought it was just as good without the cheese.

Agree on acid forward. My lemon was large and juicy and I loved the first few bites but was tired of the acid by the end. Start with half and adjust!

Great, easy recipe. I recommend following the assembly instructions at the end. I didn't (first adding the cooked farro to the tomatoes/onions) and, while the meal was still delicious, all the colors all merged into one as I stirred to mix. Could have looked better.

I used some leftover farro I’ve had in the cupboard for ages, and followed the pesto recipe to make my own for this dish. I was worried that it might not be substantial enough for a main dish but was happily surprised. Excellent flavors, especially with the lemon. A new household favorite has been discovered!

Very yummy and healthy, can use the greens you have

Sautee spinach a bit before adding. Grate parm or pecorino on top. Consider adding splash of lemon or balsamic vinegar

Delicious! Will be making this again ! At the advice of my sister-in-law, I used crumbled Greek feta instead of mozzarella. And next time I will use sweeter cherry tomatoes and forgo the lemon juice. It doesn't need it. Zest is sufficient.

Maybe park or goat cheese, the mozzarella is tasteless

Double farroFeta cheeseRoasted garlic boullion vs waterKale and broccolini can be sub’d for spinach

Too much lemon

Be sure not to overcook the tomatoes or they become mush.

This was delicious, will be adding to the rotation of favourites! I used feta (since that's what I had on hand) and topped it with some extra pesto.

Barley worked totally seamlessly as a substitute (couldn’t find farro) — not super filling so I would recommend adding a bigger protein source in addition to this

Does the spinach really wilt on contact with the cooked farro?

A winner! I didn't add the mozzarella, just sprinkled some parmigianno reggiano on top. The lemon zest & juice are the key!

This recipe was delicious, and more flavorful and bright than I anticipated. I subbed kale for the spinach, as that is what I had on hand. Trader Joe's farro, and Trader Joe's pesto in a jar! Fantastic and really quite easy.