I am an out-and-proud farro devotee. For the past few years I’ve been borderline obsessed with the ancient grain — utilizing it in as many applications as possible and encouraging other people to give it a try. So I was pretty excited when my husband recently brought me home a pound of farro pasta (which was especially sweet as he is not as enamoured with farro as I am).
The pasta had been sitting in my cupboard, patiently waiting, while I investigated online looking for a perfect debut recipe. Finally I decided on a winner, this recipe for Farro Pasta with Edamame Pesto from The Kitchn. Given how well-known this web magazine is, I felt comfortable trusting their opinion and excited to try something new.
And I’m happy I did because this a recipe I’ll be utilizing again and again. I love different forms of pesto — broccoli pesto in particular, yum! — but hadn’t tried this combination before.
The pesto itself was amazing and so simple. Take cooked edamame and process with minced garlic, mint and roasted almonds (I used Marcona for extra buttery, salty goodness). The pesto is fairly mild but the mint adds a pop that is necessary to liven it up. The recipe says you can substitute basil or even cilantro, but honestly, mint seemed to be the best choice to pair with the other flavors in the sauce. It’s brightness is also a great complement to pleasantly chewy pasta.
This pesto would be super delicious spread on crostini or used as a dip for crudite or pita chips. My only issue with it was that even with the addition of mint, it teetered on being too mild. After a few bites I added some lemon juice and sautéed shallots which helped tremendously. It was also very thick — I used the required amount of oil and even added in reserved pasta water but to no avail. In the scheme of things, it wasn’t the worst problem, just something to be aware of it you try this out.
And you really should try this out. Because besides being delicious, it is just so pretty. In fact it’s so pretty that I’m going to show you a gratuitous amounts of photos of the dish.
Think of it as my way of tempting you!
Oh farro pasta. I love you.