Carb Conscious

Pesto Farro Bowls & Crispy Parmesan Eggs

with Asparagus, Tomatoes & Calabrian Mayo

35 MIN

+$3.99/serving 2 Servings

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add Pancetta

From the Test Kitchen

For these hearty grain bowls, you'll top pesto-dressed farro and vegetables with eggs fried on top of piles of parmesan cheese until deliciously crispy. A bit of spicy Calabrian chile mayo dolloped on top makes for an exciting finish.
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Nutrition

PER SERVING
Calories

790 Cals (est.)

View Full Nutrition

fresh

ingredients

3 oz Diced Pancetta
2 Pasture-Raised Eggs
½ cup Semi-Pearled Farro
1 Shallot
6 oz Asparagus
1 Bell Pepper
2 Tbsps Roasted Sunflower Seeds
4 oz Grape Tomatoes
3 Tbsps Basil Pesto
¼ cup Grated Parmesan Cheese
1½ tsps Calabrian Chile Paste
2 Tbsps Mayonnaise

step-by-step

instructions

Cook Along

1 Cook the farro

Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

2 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Snap off and discard the tough, woody ends of the asparagus. Cut into 2-inch pieces, keeping the pointed tips intact. Halve, peel, and thinly slice the shallot. Halve the tomatoes. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. In a bowl, combine the mayonnaise and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.

3 Toast the sunflower seeds

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sunflower seeds; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly toasted. Transfer to a bowl.

4 Cook the pancetta

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

5 Cook the vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces, sliced shallot, and diced pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the halved tomatoes. Cook, stirring occasionally, 1 to 2 minutes, or until combined and slightly softened. Turn off the heat. Transfer to the pot of cooked farro; cover to keep warm. Wipe out the pan.

6 Fry the eggs

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the parmesan in two separate piles. Crack the eggs on top of the parmesan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set, the yolks are cooked to your desired degree of doneness, and the cheese is crispy. Turn off the heat.

7 Finish the farro & serve your dish

To the pot of cooked farro and vegetables, add the cooked pancetta and pesto; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the fried eggs. Garnish with the toasted sunflower seeds and Calabrian mayo. Enjoy!