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2 cups farro
4 cups water
12 ounces cherry tomatoes, quartered
10 ounces small fresh mozzarella balls, quartered
1 clove garlic
1 cup basil leaves, packed
1/4 cup olive oil
2 tablespoons grated parmesan cheese
1 1/2 tablespoons champagne vinegar
Pinch of red pepper flakes
Salt, to taste
1/4 cup pine nuts, toasted
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