Farro with Blistered Tomatoes, Pesto, and Spinach

1 cup farro

2 pints cherry tomatoes

1 small red onion, cut in wedges

2 TBS EVOO

pinch red pepper flakes

Salt & pepper TT

1/4 cup pesto

1 lemon, zested and juiced

2 cups baby spinach

4 oz fresh mozzarella, torn into chunks (optional)

1/4 cup flat leaf parsley

1. Pre-heat oven to 400 degrees
2. Cook farro as instructed on package
3. Toss tomatoes and onion with EVOO, red pepper, S&P, and roast well (30 min. MOL)
4. Mix pesto, lemon, and spinach into cooked farro
5. Mix roasted veggies and their juice into cooked farro
6. Mix mozzarella into farro, if using
7. Garnish with parsley