Farro with Cherry Tomatoes and Goat Cheese

Cook farro according to package directions. Set aside 1/4 cup of the cooking liquid before draining the farro and setting it aside. In a small saute pan, heat the olive oil. Add the cherry tomatoes and saute until they start to blister and break down, which takes about 6 minutes. Gently press down on the tomatoes with the back of a wooden spoon to help them release their juices. Add in the finely chopped garlic and let it simmer for another minute. Stir in the butter, the reserved farro cooking liquid, and season with kosher salt and pepper to taste. Continue stirring to combine and let it simmer for about 2 more minutes. Transfer the cooked farro to a medium-sized bowl. Pour the cherry tomato mixture over the farro and toss to combine. Add a spoonful of basil pesto if you have it on hand. Finally, pour the balsamic vinegar over top, add the crumbled goat cheese, and toss once more before serving.