Farro with Pesto and Ricotta

2 cups farro

2 TBS olive oil

4 tsp lemon juice

2 small shallots, thinly sliced

½ cup parsley pesto

1 TBS roughly chopped parsley leaves

salt to taste

1 cup ricotta

2 TBS roasted salted sunflower seeds

1. Cook farro with salt
2. Combine all ingredients except last two
3. Top with ricotta and sunflower seeds

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