Farro salad with dried tomato and basil pesto

Name: farro salad with dried tomato and basil pesto
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 250 g farro pasta; cucumber; 1 fennel bulb; bunch radish; 20 g fresh flat parsley; 190 g pomodori secchi bio; 100 g fresh basil pesto; 50 g Parmigiano Reggiano

Salad of farro with cucumber, fennel, radish, parsley, pesto and cheese

Ingredients

Kitchen Stuff

1 food processor

Directions

Cook the farro in water with salt according to the instructions on the package. Drain and allow to cool on a flat dish.
Meanwhile, halve the cucumber in the length and remove the seeds with a teaspoon.
Cut the stems and a small piece of the underside of the fennel bulb. Halve them in the length and then cut into quarters.
Clean the radish and use the food processor to cut the cucumber, fennel and radish into thin slices.
Pick the leaves of the parsley and cut roughly. Drain the pomodori, collect the oil and cut into strips.
Mix the farro with the basil pesto, chopped vegetables, pomodori, 2/3 of the parsley and 3 tbsp of the tomato oil.
Scrape the cheese into pieces with a peeler and garnish with the rest of the parsley.

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Nutrition

540Calories

Sodium17% DV410mg

Fat45% DV29g

Protein30% DV15g

Carbs17% DV51g

Fiber28% DV7g

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