What should I add to farro pasta with kale...

linzarella added over 1 year ago

How about butternut squash (or any other winter squash) and toasted pumpkin seeds? Or bacon and a fried egg? Or just ricotta salata?

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

SKK added over 1 year ago

Roasted butternut squash, toasted walnuts and currents and a little red onion. I love heat and would add some red pepper flakes. And parmesan cheese. Can I come eat with you?

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

FoodGenie added over 1 year ago

Meyer lemon, olive oil, crumbled chevre, shallots, slivered almonds.

• 2 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

spuntino added over 1 year ago

onion, lots of garlic, grated pecorino....and a fried egg.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

Cynthia is a trusted source on Bread/Baking.

added over 1 year ago

Farro is pretty dense, and kale can be pretty intense. I'd think of maybe going the carbonara route and adding onions, pancetta, and some lovely fresh egg and cheese. Perhaps lighten it all up by deglazing after the onion and bacon sauté with some white wine and some of the farro (à la pasta) cooking water.

• 1 Person thinks this is an excellent answer
• Reply
• Flag this answer for inappropriate content

Cynthia is a trusted source on Bread/Baking.

added over 1 year ago

p.s. I love your kitchen!

• 0 People think this is an excellent answer
• Flag this answer for inappropriate content

healthierkitchen added over 1 year ago

farro pasta can be a little starchy and I'd be afraid the carbonara might get gloppy. The pasta water can be too starchy to help, as well. I'd add caramelized onion and goat cheese or sheep's milk feta, with maybe some walnuts for crunch.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

SKK added over 1 year ago

Francesca - what did you end up adding to your farro pasta and kale?

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.

added over 1 year ago

sauteed outer leaves of escarole, {raw} chopped inner leaves of escarole, lemon zest, cracked black pepper, roasted cherry tomatoes, dash of fresh sage or thyme, Banyuls vinegar, extra virgin olive oil, toasted pinenuts.

• 1 Person thinks this is an excellent answer
• Reply
• Flag this answer for inappropriate content

ChefJune added over 1 year ago

I think Italian sausage would be a tasty addition.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

EmmaAlden added over 1 year ago

Feta, lemon zest, toasted pine nuts, and plenty of black pepper!

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content