Farro with Pancetta, Asparagus, and Tarragon

All day I Eat


June 6, 2017 Farroto with Asparagus, Peas, and Fresh Herbs All Day I Eat - like a shark Farroto with asparagus, peas, and fresh herbs is the perfect weeknight meal for those who love the little grain called farro. The earthy nutty flavor of fa Food farro, sponsored, weeknight


  • 1 1/2 cups Bob's Red Mill Farro
  • 3 cups chicken broth (i used better than boullion low sodium)
  • 1.5 cups water (+ 1/2 cup more if needed)
  • 12 ounces asparagus (cut into 1-inch pieces, reserve at least a cup for topping)
  • 4 ounces pancetta (cut into 1/4-inch pieces)
  • 3 tablespoons unsalted butter
  • 1/2 white Onion (chopped )
  • 2 cloves garlic (crushed)
  • 1 1/4 cup frozen peas (thawed)
  • 2 teaspoons minced fresh tarragon
  • 3/4 cup Parmesan (grated )
  • 1 tablespoon fresh chives (minced )
  • 1 teaspoon grated lemon zest (plus the juice of that lemon)
  • salt and pepper (to taste)


  1. Bring broth and water to boil in medium pot on high heat. Add asparagus and cook until slightly tender, roughly 2 minutes. Using a...
  2. Get the full instructions at All day I Eat
Farro with Pancetta, Asparagus, and Tarragon

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New American
Main Dish
Recipe Yields:
4 people
Prep Time:
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