Farro with Pesto & Fresh Ricotta

By ltrodrigu

Note on Fresh Ricotta:
This is a great way to use up milk getting close to its expiration date. You can scale the recipe up as much as necessary. Freeze any extra whey in 2-2½ cup portions so you can make whey sauce for vegetables in the future.4 cups whole milk

Ingredients

• For Fresh Ricotta:
• 4 cups whole milk
• 1/4 teaspoon table salt
• 2 tablespoons white wine vinegar
• For Parsley Pesto:
• 1/4 cup salted roasted sunflower seeds
• 2 cloves garlic
• Zest of 2 lemons
• 3/4 cup extra-virgin olive oil
• 1/2 teaspoon Kosher salt
• 2 tablespoons fresh lemon juice
• 1 bunch flat-leaf parsley (stems and leaves—
• For Farro Mixture:
• 2 cups quick-cooking farro
• Kosher salt
• 2 tablespoons olive oil
• 4 teaspoons fresh lemon juice
• 2 small shallots, thinly sliced
• 1/2 cup parsley pesto (see recipe above)
• 1 tablespoon parsley leaves, roughly chopped
• 1 cup fresh ricotta (see recipe above)
• 2 tablespoons roasted salted sunflower

Preparation

Step 1

Make Fresh Ricotta:
In a medium saucepan fitted with a thermometer, combine milk, salt and vinegar. Set over medium-low heat and cook, stirring frequently, until mixture reaches 165 degrees, 5-6 minutes. Continue heating slowly, to 190 degrees, stirring mixture gently so as not to disrupt forming curds, 5-6 minutes more. Remove pan from heat and let stand 15 minutes.

Carefully transfer contents to a fine-mesh strainer set over a bowl, and strain curds from liquid whey. (If curds are very loose, line strainer with cheesecloth.) Let stand at least 15 minutes to allow as much whey as possible to drain off.

Make Parsley Pesto:
Combine all ingredients in a blender or food processor and pulse until smooth, 30-45 seconds.

Make Farro Mixture:
In a large lidded pot over medium-high heat, combine 6 cups water, farro and salt, and bring to a boil, 2-3 minutes. Cover and reduce heat to a simmer. Simmer until tender, 6-8 minutes, then drain. (If using conventional farro, cook according to package instructions.)

Combine farro, olive oil, lemon juice, shallots, pesto and parsley, and toss to combine. Season with salt to taste. Place in a serving bowl, crumble ricotta over top and garnish with sunflower seeds.