FARRO SPAGHETTI WITH FRESH TOMATOES AND MARCONA ALMONDS
A no-cook tomato sauce is all about allowing the different ingredients to soak up one another's flavors. Let this one sit for at least an hour -- even three, if you've planned ahead. If your tomatoes are super ripe, skip the knife and tear them to pieces with your hands. (Whole-wheat noodles can sub in for the farro ones.)
Provided by Martha Stewart
Categories Pasta and Grains
Number Of Ingredients 8
Steps:
- Combine tomatoes, garlic, oil, pepper flakes, basil, and a pinch of salt in a medium bowl and set aside for at least one hour.
- Cook pasta in well-salted water according to package directions. Drain and return pasta to pot. Add tomato sauce and toss to combine.
- Top each serving with almonds and basil.
Nutrition Facts : Calories 608 g, Fat 37 g, Fiber 12 g, Protein 13 g, SaturatedFat 5 g, Sodium 63 g
FARRO SPAGHETTI WITH FRESH TOMATOES AND MARCONA ALMONDS
Categories Pasta
Number Of Ingredients 8
Steps:
- 1. Combine tomatoes, garlic, oil, pepper flakes, basil and pinch of salt in a medium bowl and set aside for at least one hour. 2. Cook pasta in well salted water according to package instructions. Drain and return pasta to pot Add tomato sauce and toss to combine 3. Top with almonds and basil
GRILLED ASPARAGUS AND FARRO SALAD
This superfood salad uses the ancient whole grain farro as its base, it has a nutty flavor and satisfying chew (not to mention eight grams of fiber per serving). To compliment and add texture to every bite, stalks of asparagus are grilled, chopped, and tossed in along with lemon zest, almonds, fistfulls of dill and scallions, and briny feta cheese. Great on its own as a vegetarian meal, this recipe can also serve as a formidable co-star to any grilled chicken dish.
Provided by Lauryn Tyrell
Categories Food & Cooking Salad Recipes
Time 25m
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Preheat a grill to high. In a large bowl, toss together almonds, lemon zest, dill, and scallions; set aside.
- Drizzle asparagus lightly with extra-virgin olive oil and season with salt and pepper; grill, turning once, until just tender, 4 to 6 minutes.
- Transfer asparagus to a cutting board and let cool slightly, then chop into bite-size pieces. Add to bowl with almond mixture along with farro, 2 tablespoons oil, and 1 tablespoon lemon juice. Season with salt and pepper and adjust with more lemon juice if desired; fold in feta and serve.
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