One-Skillet Farro with Black Olive Pesto

1. Heat the oil in a large, deep skillet over medium-high heat. Add the thyme, squash, and onion and cook, stirring occasionally, until just tender, about 5 minutes. Add the farro and cook 3 to 4 minutes more. Stir in 2 cups (500ml) water, 1 tablespoon pesto, and 1 teaspoon salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until the farro is just tender and most of the liquid is absorbed about 25 minutes.
2. Uncover, stir in the tomatoes, beans, and salt to taste, and cook just until hot throughout, 3 to 4 minutes more. Top with parsley and dollops of the remaining pesto.

NOTES

• Use vegetable stock in place of water to make this simple but rich meal even more flavorful.