Summer “Farroto” | Cook Smarts

Ingredients

• 2 oz Cheese, parmesan, grated
• 2 cloves Garlic, chopped
• 1 lb Zucchini, diced
• 8 leaves Basil, fresh, chiffonade
• 1 1/2 cups Corn kernels, fresh or frozen
• 1 oz Pine nuts (sub chopped pecans)
• 1 Tbsp Oil, cooking
• 1/4 cup White wine (sub stock)
• 1/4 cup Stock, any type
• ~2 cups Farro, cooked (leftover from Monday)
• 1/4 cup Pesto
• 1 Tbsp Butter
• 1 tsp Lemon juice
• 12 oz Broccolini, trimmed
• 2 tsp Lemon juice