Farro—a whole-grain hero—adds fiber and heft to this meatless main; here we cook it with the green beans to save time and cut down on cleanup. This also makes a stellar lunch; dress it just before serving to keep the arugula fresh.
Bring a medium saucepan of water to a boil over high. Stir in farro, and reduce heat to medium; cook, stirring occasionally, 16 minutes. Add green beans, and cook until beans are tender, 3 to 4 minutes. Drain farro mixture and rinse with cold water.
While farro cooks, toss asparagus, carrot, and shallots with 2 tablespoons oil and 3/8 teaspoon salt. Place in a single layer on a rimmed baking sheet, and roast at 400°F until vegetables are just tender, 18 to 20 minutes. Transfer roasted vegetable mixture to a plate.
In a large bowl, whisk together vinegar, tarragon, lemon zest, pepper, remaining 1/4 cup oil, and remaining 1/4 teaspoon salt.
Add farro mixture and arugula to vinegar mixture in bowl. Toss to coat, and divide evenly among 4 plates. Top evenly with roasted vegetable mixture, chopped almonds, and shredded Parmesan.
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