Creamy Pesto Farro with Sausage, Asparagus, and Peas
1 pkg Mulay’s Bangers, cut into 1” pieces
1 ¼ c Farr
¼ c Pesto (homemade or your favorite)
3 T Fresh Flat Leaf Italian Parsley, finely chopped
1 Lemon zested and juiced, divided
½ t + ¼ t Sea Salt
1/2 t Black Pepper, fresh ground
1 lb Fresh Asparagus cut into 1" pieces, ends discarded
1 C Peas shelled if fresh, frozen work too
2 T + 2 T Extra Virgin Olive Oil
1/4 t Red Pepper Flakes
3 Green Onions finely chopped
Rinse the Farro under running water. In a medium saucepan add the Farro and 3 ½ c water. Bring to a boil, reduce heat to medium-low and simmer for 30 minutes. Stir occasionally. It will begin to thicken and become creamy.
While farro is cooking, cook the veggies. Fill a medium sauté pan with about 1/8" of water and bring to low boil then turn heat to medium-low. Add asparagus and peas, spread evenly in pan. Cover and steam for 4 minutes until just tender. Drain immediately. In a medium bowl, sprinkle veggies with 1/4 tsp salt, 1/4 tsp pepper, olive oil, red pepper flakes, and remaining lemon zest and juice mix well. Set aside.
In the same skillet heat 2 T olive oil over medium heat. Add sausage slices, stirring occasionally, and cook until done, apx. 8 min. Add veggie mixture, mixing well. Turn off heat and cover.
When the farro is done, stir in the pesto, 2 Tbs of parsley, 1/2 the lemon zest and juice, 1/2 t salt, 1/4 t ground black pepper. Mix well.
Divide farro mixture into shallow bowls. Top with generous portions of the sausage veggie mixture. Garnish with remaining parsley and green onions and serve.
Enjoy your leftovers!