Springtime Farro

• 6 cups salted water
• 1 bunch fresh asparagus, ends trimmed and cut into one-half inch to one inch pieces
• 2 cups farro
• 1/2 cup of your favorite pesto (try making it without the parmigianno)
• 1/4 cup goat cheese, if your pesto is cheeseless (can start with 2 tablespoons and add to taste)
• 2 tablespoons finely chopped parsley
• 2 tablespoons snipped chives
• 1 - 2 large handfuls of pea shoots, rough chopped
• salt and pepper to taste

1. Bring salted water to a boil in a large saucepan. Once boiling, drop in the asparagus pieces. After about one minute, use a slotted spoon or skimmer to pull out the asparagus and drop the pieces into a bowl of cold water or run under cold water. Do not drain the water in the pot as you'll use it for the farro as well.
2. Once the water comes back to a boil, put in the farro and cover pan. Lower burner and simmer for about 20 minutes. Taste farro to make sure it has softened yet is still firm on the inside - same idea as with al dente pasta. Drain the farro, reserving a half cup of the cooking liquid.
3. Place all ingredients into a large bowl and mix gently, but well. Add some of the reserved cooking water if it seems dry.
4. Taste and add salt and pepper as needed.

water, fresh asparagus, farro, favorite pesto, goat cheese, parsley, chives, shoots, salt

Taken from food52.com/recipes/4281-springtime-farro (may not work)