Calabrian Bean & Veggie Bowls

Preheat the oven to 400°F. Add farro and a pinch of salt to a small saucepan and cover with 1 inch cold water. Bring to a boil, reduce heat to medium, and cook until farro is tender, 18 to 20 minutes. Drain and return grains to the saucepan, uncovered, off heat.

Add cashews to a small bowl and cover with ⅓ cup hot water. Peel the garlic cloves. Trim one inch off the broccolini stems. Peel and chop the parsnip into bite-size pieces. Drain and finely chop the roasted red peppers. Halve and juice the lime.

Add broccolini to one side of a baking sheet and chopped parsnip to the other side, and toss with 1 tbsp olive oil and a pinch of salt and pepper. Roast until tender and browned in places, 12 to 15 minutes.

Pick the basil leaves. Add the cashews and their soaking water, 1 peeled garlic clove, lime juice, just half the basil leaves, just 1 tbsp white sesame seeds, and a pinch of salt to a blender. Blend the basil cashew sauce until smooth.

Thinly slice the remaining garlic cloves. Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add cooked farro and cook, undisturbed, until grains are glistening and toasted, 3 to 5 minutes. Add sliced garlic, roasted parsnips, chopped red peppers, and Brami beans and cook until warmed through, 3 to 4 minutes. Sprinkle with salt and pepper.

Tear the remaining basil leaves. Divide toasted farro between large bowls. Top with roasted broccolini and drizzle with basil cashew sauce. Sprinkle with torn basil leaves and remaining white sesame seeds. Enjoy!