Farro and White Beans with Radicchio and Basil Pesto
Whole farro tossed with cannellini beans, crunchy chopped radicchio, and the book's dairy-free Basil Pesto. Best served at room temperature so the radicchio retains its bite.
From The How Not to Age Cookbook
- Prep
- 10 min
- Cook
- 45 min
- Total
- 55 min
- Yield
- 4 servings
- Category
- Main Course
- Cuisine
- Italian
Nutrition (estimated)
per about 1.5 cups- Calories
- 370 kcal
- Protein
- 16 g
- Fat
- 5 g
- Carbs
- 68 g
- Fiber
- 13 g
- Sugar
- 3 g
- Sodium
- 250 mg
Ingredients
- farro
- red onion
- Basil Pesto
- cannellini beans
- radicchio
- pippali
Instructions
- Simmer farro and red onion in 3 cups water, covered, 40–45 min until tender.
- Separately, soften another onion in ¼ cup water 5 min.
- Combine farro, onion, ½ cup Basil Pesto, beans, radicchio, and pippali. Toss and serve.