2 cups Farro
1 bunch Parsley
2 cloves Garlic
1 lb Zucchini, cut into ½” rounds
15 oz cooked Cannellini Beans, rinsed and drained
Pecorino Romano (optional, for garnish)
Bring a pot of well-salted water to a boil, then add farro and cook for about 20 minutes until it is tender but still al dente. Then strain (just like pasta!) and place in a large mixing bowl with a glug of olive oil, salt and pepper and toss. Adjust seasoning to taste.
While farro cooks, make the gremolata. Roughly chop 1½ cups of parsley, then zest the lemon and grate 2 cloves of garlic right over it. Continue to chop the lemon, garlic and parsley together until minced. Then put in a small bowl and set aside.
Heat a glug of olive oil in a cast-iron pan. When oil is hot, add the zucchini in one layer and cook for about 3-4 minutes on each side until nicely golden brown. Depending on the size of your pan you may need to do 2 batches, which is just fine! Crowded veggies won’t get crisp. When it’s cooked, toss the zucchini in a large bowl with a tablespoon or two of gremolata and set aside.
In a small saucepan, heat a glug of olive oil and add cannellini beans when it is hot. Add a tablespoon of the gremolata and stir the beans occasionally. When they are warmed through, remove from heat.
To assemble, put a few spoonfuls of farro in a bowl and top with beans and zucchini. Finish with few leaves of torn basil and a shower of pecorino.