Farro Primavera

It couldn’t be simpler to pull this meatless dinner together. To save time, I like to cut up all the veggies and make the pesto while the farro cooks. It uses all the sweet root vegetables that chilly spring insists we polish off before taking up with more tender fare. Carrot, parsnip, celery root, and peas interspersed with nutty grains and coated in a basil-flecked sauce makes this springtime meal filling and delicious.