Pasubio Recipe
Make Pasubio Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Optional Toppings
Method
Preparation
- 1
Prepare the Farro
In a medium pot, combine the farro and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 30 minutes, or until the farro is tender. Drain any excess liquid if necessary.
- 2
Chop the Vegetables
While the farro is cooking, chop the cherry tomatoes, zucchini, bell pepper, and red onion into bite-sized pieces. Mince the garlic cloves.
Cooking
- 3
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add the chopped red onion and minced garlic. Sauté for about 2-3 minutes until fragrant and the onion is translucent.
- 4
Add Zucchini and Bell Pepper
Add the zucchini and bell pepper to the skillet. Cook for another 5 minutes, stirring frequently until the vegetables are tender.
- 5
Incorporate Cherry Tomatoes
Stir in the cherry tomatoes and cook for an additional 2-3 minutes until they begin to soften.
- 6
Combine with Farro
Add the cooked farro to the skillet with the sautéed vegetables. Stir to combine. Season with salt and black pepper to taste.
- 7
Add Fresh Basil
Remove the skillet from heat and fold in the fresh basil, mixing until evenly distributed.
Serving
- 8
Serve the Dish
Serve the Pasubio warm, garnished with optional Parmesan cheese and crushed red pepper flakes if desired.