Farro provides proper ‘chew’ for pesto salad

a creamy-but-not-greasy texture.

Halved cherry tomatoes paired well with the basil and brightened the salad. Jarred artichoke hearts, packed with fiber and vitamins, were an easy addition.

We prefer the flavor and texture of whole farro; pearled farro can be used, but the texture might be softer. Do not use quickcooking or presteamed farro. The cooking time for farro can vary greatly among brands, so we recommend beginning to check for doneness after 10 minutes. 2 cups fresh basil leaves ½ cup raw sunflower seeds, toasted 1 ounce Parmesan cheese, grated (½ cup) 2 garlic cloves, minced ½ cup cold-pressed extra-virgin olive oil

cup organic plain low-fat yogurt 12 ounces cherry tomatoes, halved 2 cups jarred whole baby artichoke hearts packed in water, rinsed, patted dry and quartered

Bring 4 quarts water to boil in Dutch oven. Add farro and 1 tablespoon salt, return to boil and cook until grains are tender with slight chew, 15 to 30 minutes. Drain farro, spread onto rimmed baking sheet and let cool for 20 minutes.

Meanwhile, pulse baby spinach, basil, sunflower seeds, Parmesan cheese, garlic, ½ teaspoon salt and ¼ teaspoon pepper in food processor until finely ground, 20 to 30 pulses, scraping down sides of bowl as needed. With processor running, slowly add oil until incorporated. Add yogurt and pulse to incorporate, about 5 pulses; transfer pesto to large bowl.

Toss cooled farro with pesto until combined. Gently stir in tomatoes and artichoke hearts and season with salt and pepper to taste. Stir in warm water as needed, 1 tablespoon at a time, to adjust consistency. Serve.

PER SERVING: 556 calories, 19 g protein, 57 g carbohydrates, 12 g fiber, 3 g sugar, 28 g fat (4 g saturated), 5 mg cholesterol, 761 mg sodium