Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
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 the
Lemons (3 Tbsp)
,
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!
Rate & Review
{{id}}