-Farro -Spinach -Tomatoes, Fennel, Onion & Garlic -Pesto & Olive Oil -Crushed Red Pepper -Parsley & Lemon -Mozzarella
Cook the farro on the stovetop according to the package instructions
Add the tomatoes, onion, garlic and fennel to a pan lined with parchment paper.
Roast the veggies for about 30 minutes in the oven, or until the tomatoes blister.
Toss the farro with olive oil, pesto, lemon juice and spinach and stir to combine
Add the roasted veggies to the top of the farro.
Garnish the dish with mozzarella chunks, fennel fronds, and parsley. Serve immediately.
Reserve the fennel fronds from the fennel to add as a pretty garnish to the finished dish!