Spinach and Ricotta Farro Pasta Salad

(Yasmin Fahr)

I can't lie — when I set out to make this recipe, I wasn't exactly sure what I was doing or how it would turn out. And I'll tell you this, it came out spectacularly. Granted, this is a simple dish, but the nuttiness of the farro, cooled down, paired wonderfully with ribbons of spinach and the creaminess of the cheese.

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Servings: 4

Ingredients:

1 pound farro pasta, cooked and cooled

2 cup spinach, stems removed and cut into thin ribbons

2 scallions, thinly sliced

1 cup grape tomatoes, sliced in half lengthwise

juice and zest of 1 lemon

3 1/2 tablespoon extra-virgin olive oil

salt and freshly ground black pepper, to taste

fresh ricotta, to taste

Preparation:

Place the farro in a large serving bowl. Add the spinach, scallions, tomatoes, and then dress with the lemon juice, zest, and olive oil.

Season with salt and pepper, tossing to combine and re-seasoning as needed.

Top with ricotta cheese, roughly 3/4 tablespoon per serving and enjoy!