Cook farro according to package instructions. Wash broccolini and teat some oil in a medium pan. Add to pan and season with salt, pepper, and red pepper flakes. Cook until bright green and slightly tender.
In a small bowl crack an egg. Heat a pot of water and when it’s at a rolling boil, use a spoon to make a swirl with the water (like the shape of a tornado) Add in your egg and continue to stir (carefully, without touching the egg) until the water comes back to a boil. Cook for about 1 more min for a runny poached egg (describing how to poach an egg is surprisingly hard… if youre confused by these notes, I suggest watching a video to see what I mean)
Make your pesto. In a food processor, add pesto ingredients and blend. Taste test and adjust accordingly.
Preheat oven to 400 and line a baking sheet with parchment paper. Grate cheese and form into thick heaps. Bake for about 5 min or until golden brown.
Add cooked farro to a medium sized bowl. Top with fresh pesto, sliced cherry tomatoes and your broccolini. Using your hands, break up the mozzarella into bite sized chunks.
Add poached egg and parmesan bits. Enjoy!
