Cooking Directions

• Add 1/3 cup broth, the basil, parsley, pine nuts, cheese and lemon zest in a blender.  Cover and blend until the mixture is smooth.
• Heat the farro and remaining broth in a 2 1/2-quart saucepan and heat over high heat to a boil.  Reduce the heat to low.  Cover and cook for 30 minutes or until the farro is tender and the broth is absorbed.  Remove the farro to a large bowl and let cool for 30 minutes.
• Add the zucchini, corn and onion to the farro.  Add the broth mixture , lemon juice and salt and toss to coat.  Sprinkle with additional thinly sliced fresh basil, if desired.

Ingredients

• 2.333 cups Swanson® Chicken Broth
• 1 cup packed fresh basil leaves
• 0.5 cup packed fresh parsley leaves
• 0.25 cup pine nuts, toasted
• 0.25 cup grated Parmesan cheese
• 1 teaspoon grated lemon zest
• 1 cup uncooked farro
• 1 small zucchini (about 6 ounces), chopped (about 1 cup)
• 1 cup fresh whole kernel corn
• 0.5 cup chopped red onion
• 1 tablespoon lemon juice
• 0.5 teaspoon salt