Veggie Walnut Bowl with Pesto Ricotta and Farro Recipe | Dierbergs Markets

Ingredients

• 1 tablespoon Dierbergs extra virgin olive oil
• 2 cups thinly sliced carrot
• 1 cup yellow bell pepper strips
• 1 cup chopped red bell pepper
• 1 cup slivered red onion
• 1 bunch broccolini, ends trimmed and halved
• 1 container (5 ounces) ricotta cheese
• 1 cup farro, cooked and drained according to package directions
• ½ cup Dierbergs walnuts, toasted
• Coarse salt and freshly ground black pepper
• Lemon wedges
• 6 tablespoons Classic Basil Pesto (divided) (see recipe link in Directions)