Farro With Blistered Tomatoes, Pesto and Spinach Recipe (2024)

Never used farro before, and this was a great introduction! I found 10-minute farro at Trader Joe’s and it cut down the overall cooking time. Made exactly to recipe, and I added a splash of balsamic vinegar at the end because the mozzarella, basil & tomatoes were practically begging for it. Will be adding to my rotation.

This is so delicious! A couple of notes:-Don't bring a whole pot of water to boil for the farro. If you're making 1 cup, like the recipe calls for, just bring 3 cups of water to a boil. Then, when the water cooks off, the farro will be done. -I added a bulb of fennel to the sheet pan of tomatoes and onions and it was delicious!

This works *much better* if the farro is cooked in a pot of water like noodles, not simmered like rice. Cooking in more water lets you get it to the right grainy taste and chewiness without gunking it up. Simmering it until the water boils off results in a pasty texture.

I recently discovered that cherry tomatoes freeze well and can be kept in virtually any kind of container. The frozen tomatoes are useful if everything else is available in the pantry or refrigerator and saves a trip to the store. Obviously they would probably take longer to roast.

I was not prepared for the prep and cooking time - feels like this should take 30 mins or so. But with prep, it was more like an hour before dinner was on the table.

Didn’t have mozzarella so I used leftover feta, which added some sharper flavor

This was incredible!! Made to a T and wouldn’t change a thing. Shocking, right?

Loved this recipe. Been using Farro for a few years now. Sam: farro has twice the amount of protein of either white or brown rice. It's one of the best super grains. I pressure cook with broth for 11 minutes. Delicious!

Wait till it cools down a bit before adding the spinach and arugula so the greens maintain some of their integrity. A little freshly grated imported Pecorino Romano on top....Boom! What a delicious meal! Don’t forget the crusty bread!

add balsamic at end

Amazing! Very acid forward, which I love, but reduce lemon juice or taste as you add if that’s not your thing. I doubled the recipe for two hungry athletes and subbed broth for water. Didn’t bother draining since my farro took up most of the liquid, and it made it just a touch heartier.

I made this exactly as written and even my husband, the reluctant vegetarian, had seconds. I’ll serve it with grilled sausages on the side next time I make this. This is going in my rotation. Pesto can be frozen (mine was) for those not in the know.

Delicious. Based on other comments here, I tweaked slightly:1. Added an extra onion + mild Italian sausages to the sheet pan. The sausages needed an extra ten minutes in the oven.2. Omitted the olive oil in Step 3 (the pesto/veg were wet enough).3. Feta instead of mozzarella.

Love this recipe!! I tried this with kale but wanted to soften it a bit, so I threw it in with the boiling farro for last 5 minutes and drained these together. Also, I tend to not like things too oily, so I skipped adding olive oil, as the oil in the pesto was plenty for me.

Delicious! I used TJ's farro which cooks in about 12 minutes, and therefore started with Step 2 and everything was done in 30 minutes. This may be the first time I've ever made this statement in my life, but I thought it was just as good without the cheese.

Not for me; muddled flavors and lacking texture. (It needed crunch.) Love fresh mozzarella but if I made it again I’d use ricotta salata or feta instead. Maybe would do as a side for cod baked with bread crumbs in the future.

Didn’t have the farro, spinach, pesto, or mozzarella - But I had pearl couscous, cabbage, basil, and feta! I added the cabbage to the sheet pan with the tomato’s and onions, where its roasted browned edges added great flavor! It all came together beautifully! Adding rotisserie chicken as a mix in option for the meat-eaters.

Delicious but not nearly enough farro for 4 servings if having as a main dish. Will likely double next time.

Delicious. Could easily adapt and other roasted vegetables such as peppers

Subbed quinoa for farrow to make it gluten free! Delish

This was outstanding. I made it to go with some sautéed branzino fillets which was a perfect weeknight supper. I upped the amount of spinach by about 30% and used ricotta salata which is salty in a good way. Since lemons vary so much in size, for the juice I started with 2 teaspoons, tasted it, and then added one scant more. I loved how jammy the tomatoes were and how easy this was for so much flavor. A winner!

Made this tonight as our first recipe from the NYT Sunday, March 3rd insert. Delicious! Made it exactly per the recipe and my husband and I ate it up. My 12 year old thought it too acid forward. Now am seeing the notes re balsamic at the end or not as much lemon. Next time for sure!!

Made this for a dinner party last night. It was so easy, unique and delicious! I used kale and feta instead of spinach and mozzarella. I added sauteed shrimp just before sprinkling on the cheese, then put the dish under the broiler for 3 minutes. The lemon juice and zest added subtle tart flavor, brilliant idea! Everyone asked for the recipe!

Try this. It's a flavor bomb! Not expensive, incredibly tasty.

WAY too acidic, and I only used the juice of half a lemon. If I made this again, I'd add the lemon zest and only add lemon juice at the end to taste. As written, this was a big miss for us. One bright spot -- even more of a low cal, healthy dinner than expected since we ate so little of it.

So delicious, my son wants to take the leftovers to school tomorrow! I left out the pepper flakes bc some in my family don’t like spice. I also followed another reviewer’s recommendation to add some balsamic at the table. It was so good. Perfect meatless dinner.

This is as delicious as everyone says! I disagree with the many comments about adding balsamic, it has enough flavor as is. Adding balsamic would take away from dish.I added chicken sausage, tossed it right in. Would go well with shrimp, tofu, chicken or even fish! Easy to make and not expensive. I also bought the pearled mozzarella balls and saved myself the step of shredding mozzarella.

Agree on acid forward. My lemon was large and juicy and I loved the first few bites but was tired of the acid by the end. Start with half and adjust!

Great, easy recipe. I recommend following the assembly instructions at the end. I didn't (first adding the cooked farro to the tomatoes/onions) and, while the meal was still delicious, all the colors all merged into one as I stirred to mix. Could have looked better.

I used some leftover farro I’ve had in the cupboard for ages, and followed the pesto recipe to make my own for this dish. I was worried that it might not be substantial enough for a main dish but was happily surprised. Excellent flavors, especially with the lemon. A new household favorite has been discovered!