Spring Vegetable and White Bean Saute
with lemon-chive butter / farro
With warmer weather coming, this fresh, spring-centered meal will come together fast, especially if you are able to cook your farro ahead of time.
Smarts: If making Tuesday night's meal, go ahead and make farro for that meal at the same time as you cook for tonight.
Ingredients
- Chives - 1 Tbsp , chopped (plus more for serving)
- Lemons - 1 , zested and sliced into wedges
- Butter - 6 Tbsp
- Salt - 1/2 tsp
- Zucchini - 1 lb , chopped
- Asparagus - 1 bunch , chopped
- Peas, fresh or frozen - 1 cup , removed from pods if using fresh
- Beans, white or cannellini (14 oz / 397 g) - 1 can , drained and rinsed
- Oil, cooking - 2 Tbsp
- Farro, semi-pearled / husked and uncooked - 3/4 cup
Prep
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Cook farro - (Double if making Tuesday’s meal.) Bring a saucepan of water to boil. Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)
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Make lemon-chive butter - Chop chives. Zest lemons and slice them into wedges. Soften the butter in the microwave and then stir in the chives, lemon zest (reserve the wedges for serving), and salt. (Can be done up to 5 days ahead)
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Zucchini / Asparagus / Peas - Prep as directed and combine. (Can be done up to 5 days ahead)
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Beans - Drain and rinse.
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Make
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Heat a large skillet or wok with oil over medium-high heat. When the pan is hot, add the zucchini, asparagus, and peas all at once and saute until tender, 8 to 10 minutes. Add a splash of water if the pan starts to look dry.
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When the vegetabales are tender, add in the beans and the butter and cook everything together just until the beans are warmed through, 1 to 2 minutes.
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If the farro was made ahead, reheat in the microwave (reserve half if doubled).
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Serve the saute over farro with lemon wedges on the side for squeezing over top.
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