Step 1

Fill a medium saucepot with water and bring to a boil on high. Add salt and farro, then reduce temperature to medium-low and cover with lid ajar.

Step 2

Simmer until tender yet not mushy - al dente! - about 30-40 minutes. If using peas, add in the last two minutes of cooking. Drain and set aside.

Step 3

Meanwhile, make the broccoli pesto if you haven't already.

Step 4

In the pot or in a serving bowl, fold pesto into the cooked farro (and peas). Slice the remaining basil into thin ribbons and sprinkle over top. Serve with vegan parmesan if desired.