Farro with Pesto, Tomatoes and Pecans

🧂 Ingredients

• ½ cup pecan halves
• 1 cup farro, rinsed
• ⅓ cup basil pesto, store bought or homemade
• ½ cup grated Parmesan cheese
• 1 cup artichoke hearts, chopped

  (from a jar or can, packed in water)
• 1 cup grape tomatoes, cut into quarters

  (½ of a pint)

Instructions

• 1 Preheat the oven to 400 degrees F. Scatter the pecan halves on a baking sheet
  and bake until fragrant and toasted, about 8 minutes. Let cool enough to handle,
  then chop them coarsely.
• 2 Meanwhile, in a small saucepan, combine the farro with 3 cups water. Bring to a
  boil, stir, then reduce the heat to low and simmer until the grains are tender
  but still chewy, about 20 minutes. Drain off the excess water and fluff the
  farro with a fork. Transfer to a large bowl and let cool slightly. Stir in the
  pesto to coat all of the grains. Stir in the Parmesan, artichokes, tomatoes, and
  toasted pecans. Taste and season with salt and pepper as desired.

Nutrition Info