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
Ingredients
- 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
Instructions
- 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.