Beet Life
Pesto Farrotto
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Pesto Farrotto

Farro is an ancient nutty-tasting wheat grain that originated in Egypt. It’s a great substitute for pasta. It has lots of protein, high concentration of dietary fiber and is a resistant starch. Farro’s complex carbohydrates break down slowly. This keeps energy and sugar levels stable, and helps us feel full longer. Farro also helps improve metabolism because it is rich in vitamin B3.

We like incorporating farro into our post-workout meals because it provides magnesium, iron and zinc. Magnesium is an electrolyte which supports muscle, nerve and brain function. It relieves muscle cramps, PMS symptoms, and headaches. Iron allows red blood cells to carry oxygen to our tissues, making us feel energized. Zinc stimulates white blood cell function in our bodies. This helps defend against infections and repair our bodies. Not bad for someting so yummy! Happy Cooking!

Pesto Farrotto

  • Yield: 6 servings
  • Preparation: 12 hours
  • Cooking: 25 minutes
  • Total: 12 hours 25 minutes
  • Diets: Vegan Vegetarian



  1. Farro: Cover 2 cups of farro with water and soak in refrigerator overnight. Drain. Boil farro with 3 cups of water, stove on medium-low for 10 minutes. Drain again then set aside.

    If you don’t want to soak the farro overnight: Bring around 3 cups of water to boil. Add farro. Simmer for 30 minutes then drain off excess water. Set aside.

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  2. Turn stove on medium heat. Heat oil in sauce pan. Add zucchini and yellow squash. Stir and cover for 3 minutes.

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  3. Add marsala wine and lemon then add red chard. Stir and cover until red chard leaves wilt.

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  4. Add pesto. Stir then add corn, carrots, and edamame. Simmer until the vegetables are al dente (still firm when bitten).

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  5. Put stove on high heat. Once sauce bubbles, add farro. Season with salt and pepper. Lower heat to simmer for 5 minutes. Mix well. Serve hot with a slice of lemon.

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