Farro with Spring Vegetables

Farro, an ancient strain of wheat popular in Italian kitchens, holds its shape beautifully as it cooks, making it ideal for salads, side dishes and soups. Here, it is tossed together with peas, leeks and asparagus in a colorful and healthy dish that is perfect alongside grilled poultry or meat. For a vegetarian main course, use vegetable stock and omit the pancetta.
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