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.