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.
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.
Using a vegetable peeler, peel theAsparagus (10 stalk) into thin ribbons.
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.
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!