Farro with Blistered Tomatoes, Pesto, and Spinach

S&P TT

1 cup farro

2 pints cherry tomatoes

1 small red onion, cut in wedges

2 TBS EVOO

1/2 tsp red pepper flakes

1/4 cup pesto

1 lemon. zested and juiced

2 cups packed baby spinach

4 oz fresh mozzarella, torn into chunks

1/4 cup parsley or basil, roughly chopped

1. Heat oven to 400
2. Bring large pot salted water to boil, cook farro 30 min.
3. Combine tomatoes, onions, EVOO, S&P, red pepper; roast 30 min. on baking sheet
4. Drain farro, toss with EVOO, mix in pesto, then lemon, then spinach
5. Add tomato mix, then cheese
6. Serve garnished with herbs