One-Skillet Farro with Black Olive Pesto
© 2024 Wicked Foods Inc. All rights reserved.
This easy one-skillet meal packs in squash, beans, and tomatoes, with black olive pesto bringing big flavors.
- Total Time: 45 mins
- Yield: 4 servings 1x
Ingredients
Units
Scale
- 2 tablespoons (30ml) extra-virgin olive oil
- 4 sprigs fresh thyme, leaves only, finely chopped
- 2 medium yellow squash or zucchini (courgette), or a mix, cut into 1/2-inch/2.5cm cubes
- 1/2 small white or yellow onion, finely chopped
- 1 cup (135g) pearled, semi-pearled, or “quick cook” farro
- 1 jar (6.7 ounces/190g) Wicked Kitchen™ Black Olive Pesto Sauce, divided
- 1 teaspoon kosher salt, plus more to taste
- 2 large plum tomatoes, cored, seeded, and chopped
- 1 can (15 ounces/425g) white beans, such as cannellini or navy beans, rinsed and drained well
- 1/4 bunch flat-leaf parsley, leaves roughly chopped
Instructions
- 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.
- 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.