Arugula, Asparagus and Farro Salad
When you come home from the farmer's market with bunches of asparagus and a boat load of basil make this pesto, arugula, asparagus, and farro salad.
Servings: 4 servings
- 1 cup farro
- 1 tablespoon olive oil
- 1 shallot thinly sliced
- 2 cloves garlic thinly sliced
- 1 bunch asparagus cut into 1 inch pieces
- 1/2 cup spinach basil pesto recipe link above
- 3 handfuls arugula
- 2 large tomatoes
- kosher salt and freshly cracked black pepper to taste
Cook the farro according to the package directions. Once fully cooked, drain any excess water and set the farro aside to slightly cool.
In a medium saute pan, heat the olive oil over medium high heat. Add the shallots and saute for 2-3 minutes until just translucent. Add the garlic and saute for 30 seconds. Add the asparagus and saute until just tender but still slightly crisp in the center, about 4 minutes. Season the asparagus with salt and pepper.
In a large bowl, toss together the cooked farro, asparagus, pesto, arugula and tomatoes. Season with salt and pepper.