Swanson® Broth does double duty in this recipe. It replaces the oil for a light take on a fresh summer pesto and it gives the farro a boost of flavor while it simmers. Make the pesto ahead of time and toss with farro and veggies just before serving.
Step 1
Add 1/3 cup broth, the basil, parsley, pine nuts, cheese and lemon zest in a blender. Cover and blend until the mixture is smooth.
Step 2
Heat the farro and remaining broth in a 2 1/2-quart saucepan and heat over high heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the farro is tender and the broth is absorbed. Remove the farro to a large bowl and let cool for 30 minutes.
Step 3
Add the zucchini, corn and onion to the farro. Add the broth mixture , lemon juice and salt and toss to coat. Sprinkle with additional thinly sliced fresh basil, if desired.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.
