Farro with Shaved Asparagus, Peas and Pecorino

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 cup

Pearled Farro

1

Lemon , juiced

3 Tbsp of juice per 4 servings

3 Tbsp

Extra-Virgin Olive Oil

1/2 tsp

Kosher Salt

1/2 tsp

Ground Black Pepper

10 stalks

Asparagus , trimmed

1/2 cup

Shelled Fresh Peas

2 Tbsp

Fresh Mint , chopped

1/3 cup

Pecorino Romano Cheese , grated

1/3 cup

Shelled Pistachios

3 cups

Water

Cooking Instructions

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Step 1

Combine the rinsed and drained Pearled Farro (1 cup) with Water (3 cups) 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 the Asparagus (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 (1/2 cup) , asparagus, and Fresh Mint (2 Tbsp) , 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!