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SideChef
Recipes
American
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
1 cup
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
1/2 cup
Shelled Fresh Peas
Fresh Mint
2 Tbsp
Fresh Mint, chopped
Pecorino Romano Cheese
1/3 cup
Pecorino Romano Cheese, grated
Shelled Pistachios
1/3 cup
Shelled Pistachios
Water
3 cups
Water

Nutrition Per Serving

VIEW ALL
Calories
388
Fat
19.4 g
Protein
13.5 g
Carbs
41.3 g
Love This Recipe?
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Farro with Shaved Asparagus, Peas and Pecorino
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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 (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 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 (1/2 cup), 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 (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!
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!

Tags

American
Lunch
Healthy
Shellfish-Free
Dinner
Vegetarian
Salad
Spring
Side Dish
Vegetables
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