Farro with Pesto & Potatoes Salad
I'd like to share my farro with pesto and potatoes recipe with you, which is a light, tasty, and, why not, fresh and “summery” dish.
Farro with pesto and potatoes is one of those versatile recipes that can be served hot or cold depending on the weather. It will be pleasant even if it is a little chilly. On hot days, especially in the summer, eat it cold, perhaps after a brief rest in the refrigerator to enhance the taste and flavor.
Ingredients:
300 g. farro (10,6 oz.)
120 g Basil pesto (4,2 oz.)
4 potatoes
30 g pine nuts (1 oz.)
Extra virgin olive oil
1 pinch salt
1 pinch black pepper, paprika
Preparation:
After boiling the potatoes, cut them into small pieces.
If you intend to eat the dish warm, wrap it in plastic wrap to keep it from getting cold. If you want to eat the dish cold, prepare it ahead of time and let it cool completely.
Cook the farro in salted water according to the package instructions.
In either case, taste and drain “al dente” before placing in a bowl or pan.
Mix in the basil pesto and potatoes, seasoning with black pepper and paprika to taste (or chilli).
Finally, combine the lightly toasted pine nuts with a drizzle of extra virgin olive oil.
Before bringing the farro with pesto and potatoes to the table and serving, let it rest in the refrigerator for at least 30 to 60 minutes to ensure a tasty cold dish. (the day after it is delicious)
Wine:
I would pair with a Red - Chianti - if served warm or an aromatic white - Vermentino - if I chose to serve is cold.
Enjoy!
