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Bring a large pot of salted water to boil over high heat. Once boiling, add the farro and cook for about 6 minutes, then add the broccoli and cook for about 6 minutes more, until the broccoli and farro are tender and cooked through. Drain in a colander, reserving 1/4 cup liquid.
Heat 1 tablespoon olive oil in the pot over medium-high heat. Add the garlic and pepper flakes and cook for about 1 minute, stirring until golden.
Add the cooked broccoli and farro, season with 1/2 teaspoon salt, and cook, stirring frequently, for 1 to 2 minutes more, roughly smashing any large chunks of broccoli with a wooden spoon. Add a little of the reserved liquid if it’s too dry. Stir in the remaining olive oil, can of beans, and the Pecorino. Let cook for 1-2 minutes for the beans to warmup. Serve or save in the fridge for up to 4 days.