serves 4 people
1 cup farro grains pinch of salt
2 medium size zucchini
2 cups cherry tomatoes
2 cloves garlic
salt and pepper
2 sprigs of thyme
2 sprigs of basil
2 tablespoons olive oil
4 tablespoons of basil pesto with pine nuts
2 handfuls of arugula
Sort through farro grains and rinse them under running water. Put the farro into a pot, pour water over the grains, add salt and cook for about 30 minutes. Drain off the water and keep the farro in the pot, covered. Cut the zucchini into cubes about the size of 1 inch. Arrange the chopped zucchini on a baking sheet, sprinkle them with chopped garlic and thyme leaves, season with salt and pepper and sprinkle with olive oil. Rinse the cherry tomatoes, put them on a baking sheet, sprinkle them with garlic and basil, season with salt and pepper and sprinkle with olive oil. Bake the both trays of vegetables in the oven heated to 375 degrees F for 30 minutes. Put the cooked farro into a big bowl. Add to the bowl the roasted zucchini and tomatoes together with pesto and mix everything well. Let stand for an hour for the tastes to mingle. Before serving, add to the salad arugula leaves.
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