INGREDIENTS
1 cup
Basil, fresh leaves
1
Garlic clove
1/2 tsp
Red chili pepper
1
Shallot
1 14 ounce can
Tomatoes
1 1/4 cups
Farro
1
Salt
2 tbsp
Olive oil, extra-virgin
1 tbsp
Butter
1/2 cup
Parmesan cheese
1 1/2 cups
Cooked or 1 (14-ounce) cannellini beans, drained