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Farro with Shaved Asparagus, Peas and Pecorino

11 INGREDIENTS • 5 STEPS • 30MINS

Farro with Shaved Asparagus, Peas and Pecorino

Recipe

4.3

3 ratings
This is a great grain-and-vegetable-in-one side dish, but having now eaten for it a week as I’ve worked on the recipe, I can say it makes a pretty good dinner on its own, with a soft boiled egg on top.
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This is a great grain-and-vegetable-in-one side dish, but having now eaten for it a week as I’ve worked on the recipe, I can say it makes a pretty good dinner on its own, with a soft boiled egg on top.
author_avatar
Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com

30MINS

Total Time

$3.60

Cost Per Serving

Ingredients

Servings
4
us / metric
Pearled Farro
200 g
Pearled Farro
Lemon
1
Lemon, juiced
3 Tbsp of juice per 4 servings
Extra-Virgin Olive Oil
3 Tbsp
Extra-Virgin Olive Oil
Kosher Salt
1/2 tsp
Kosher Salt
Ground Black Pepper
1/2 tsp
Ground Black Pepper
Asparagus
10 stalks
Asparagus, trimmed
Shelled Fresh Peas
75 g
Shelled Fresh Peas
Fresh Mint
2 Tbsp
Fresh Mint, chopped
Pecorino Romano Cheese
40 g
Pecorino Romano Cheese, grated
Shelled Pistachios
40 g
Shelled Pistachios
Water
720 mL
Water

Nutrition Per Serving

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Calories
388
Fat
19.4 g
Protein
13.5 g
Carbs
41.3 g
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author_avatar
Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com

Cooking Instructions

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step 1
Combine the rinsed and drained Pearled Farro (200 g) with Water (720 mL) in a medium saucepan. Bring to a boil, cover, and reduce heat to a simmer. Cook for 20-25 minutes, until just tender.
step 2
Meanwhile, whisk together 3 Tbsp of juice from Lemon (1), Extra-Virgin Olive Oil (3 Tbsp), Kosher Salt (1/2 tsp), and Ground Black Pepper (1/2 tsp) in a large bowl.
step 3
Using a vegetable peeler, peel theAsparagus (10 stalks) into thin ribbons.
step 3 Using a vegetable peeler, peel theAsparagus (10 stalks) into thin ribbons.
step 4
When the farro is cooked, drain and add to the bowl with the dressing. Add the Shelled Fresh Peas (75 g), asparagus, and Fresh Mint (2 Tbsp), and toss to combine.
step 4 When the farro is cooked, drain and add to the bowl with the dressing. Add the Shelled Fresh Peas (75 g), asparagus, and Fresh Mint (2 Tbsp), and toss to combine.
step 5
Let the salad cool completely, then add the Pecorino Romano Cheese (40 g) and Shelled Pistachios (40 g), and mix well. Serve at room temperature. Enjoy!
step 5 Let the salad cool completely, then add the Pecorino Romano Cheese (40 g) and Shelled Pistachios (40 g), and mix well. Serve at room temperature. Enjoy!
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