Roasted Spring Vegetable Farro Bowls with Thai Green Curry Pesto
Beautiful roasted spring vegetables are combined with caprese flavors and hint of Thai influence in these roasted spring vegetable farro bowls dressed with Thai green curry pesto.
Yield: 6-8 servings
  • 1½ cups farro
  • 3 cups water
  • salt, to taste
  • 1 tbsp Pompeian Smooth Extra Virgin Olive Oil
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 2 zucchini, trimmed, quartered lengthwise and cut into ½-inch pieces
  • 1 pint cherry tomatoes, quartered
  • 8 oz fresh mozzarella pearls
For the dressing
  • 3 cups loosely packed basil
  • 2 cloves garlic
  • 2 tbsp pine nuts
  • 2 tbsp thai green curry paste
  • 2 tbsp Pompeian Organic Red Wine Vinegar
  • ⅓ cup Pompeian Smooth Extra Virgin Olive Oil
  • salt and black pepper, to taste
  1. Heat oven to 400F.
  2. In a medium pot, combine the farro, water, and a pinch of salt. Bring to a boil over high heat. Reduce heat to low and simmer until farro is cooked through and water has evaporated, about 20 minutes. Remove from the heat and set aside.
  3. Meanwhile, toss together the olive oil, asparagus, and zucchini in a large bowl. Season to taste with salt and black pepper. Spread on a parchment-lined baking sheet and roast for 15-20 minutes, or until tender and starting to brown. Remove from the oven.
  4. In a large salad bowl, toss together the cooked farro, roasted vegetables, cherry tomatoes, and mozzarella.
  5. To make the dressing, combine the basil, garlic, pine nuts, and green curry paste in the bowl of a food processor. Pulse until broken down into tiny pieces. With the mixture running, stream in the red wine vinegar and the olive oil. Add salt and black pepper, to taste.
  6. Toss the salad with the dressing and serve warm or at room temperature.
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at