Pesto White Bean Farro Bowls

What you need

• 1 cup dry farro
• 3 cups vegetable broth
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1/2 cup basil pesto
• 1 tablespoon olive oil
• 1 lemon, zested and juiced
• 1/4 cup pine nuts, toasted
• Salt and pepper to taste
• Fresh basil leaves for garnish

The easy way

1. Combine farro and vegetable broth in a saucepan; bring to a boil, then reduce heat and simmer covered for 25-30 minutes until tender.
2. Drain any excess liquid from the cooked farro and return it to the warm pot.
3. Stir in pesto, olive oil, lemon zest, lemon juice, and cannellini beans until well combined.
4. Season with salt and pepper to taste, adjusting acidity with more lemon if desired.
5. Divide among bowls and top with toasted pine nuts and fresh basil leaves.
6. Store leftovers in an airtight container in the refrigerator for up to four days.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.