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RECIPE
11 INGREDIENTS5 STEPS30MIN

Farro with Shaved Asparagus, Peas and Pecorino

4.3
3 Ratings
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Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
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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.

30MIN

Total Time
LideyLikes
Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
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Ingredients
US / METRIC
Servings:
4
Serves 4
1 cup
Pearled Farro
3 Tbsp
Lemons , freshly squeezed, juiced
3 Tbsp
Extra-Virgin Olive Oil
1/2 tsp
10 stalks
Asparagus , trimmed
2 Tbsp
Fresh Mint , chopped
1/3 cup
Pecorino Romano Cheese , grated
1/3 cup
Shelled Pistachios
3 cups
Water
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Nutrition Per Serving
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CALORIES
388
FAT
19.5 g
PROTEIN
13.3 g
CARBS
41.0 g

Directions

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Step 1
Combine the rinsed and drained Pearled Farro (1 cup) with Water (3 cup) 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 the Lemon (3 tablespoon), Extra-Virgin Olive Oil (3 tablespoon), Kosher Salt (1/2 teaspoon), and Ground Black Pepper (1/2 teaspoon) in a large bowl.
Step 3
Using a vegetable peeler, peel theAsparagus (10 stalk) into thin ribbons.
Step 4
When the farro is cooked, drain and add to the bowl with the dressing. Add the Shelled Fresh Peas (1/2 cup), asparagus, and Fresh Mint (2 tablespoon), and toss to combine.
Step 5
Let the salad cool completely, then add the Pecorino Romano Cheese (1/3 cup) and Shelled Pistachios (1/3 cup), and mix well. Serve at room temperature. Enjoy!

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Nutrition Per Serving
Calories
388
% Daily Value*
Fat
19.5 g
25%
Saturated Fat
3.8 g
19%
Trans Fat
0.0 g
--
Cholesterol
7.1 mg
2%
Carbohydrates
41.0 g
15%
Fiber
8.5 g
30%
Sugars
3.7 g
--
Protein
13.3 g
27%
Sodium
444.2 mg
19%
Vitamin D
--
--
Calcium
188.7 mg
15%
Iron
2.8 mg
16%
Potassium
276.8 mg
6%
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