Umbrian farro and bean salad with celery leaf pesto and mozzarella from Bowls of Plenty: Recipes for Healthy and Delicious Whole-Grain Meals (page 103) by Carolynn Carreño

  • celery
  • Parmesan cheese
  • garlic
  • lemons
  • parsley
  • Champagne vinegar
  • pine nuts
  • farro
  • Spanish onions
  • bocconcini mozzarella cheese
  • dried chickpeas
  • celery leaves
  • EYB Comments

    Can substitute dried cannellini beans or borlotti beans for chickpeas. Beans soak overnight.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried cannellini beans or borlotti beans for chickpeas. Beans soak overnight.

  • MollyB on January 24, 2018

    Pretty good but not great. Be sure to add enough lemon to the pesto - the dish was a little boring without enough lemon. I would probably make again for a quick meal if I had cooked beans and farro on hand, but I wouldn't make it from scratch.

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