Combine the rinsed and drained
Pearled Farro (1 cup)
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.
Meanwhile, whisk together 3 Tbsp of juice from
Extra-Virgin Olive Oil (3 Tbsp)
Kosher Salt (1/2 tsp)
Ground Black Pepper (1/2 tsp)
in a large bowl.
Using a vegetable peeler, peel the
Asparagus (10 stalks)
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 Tbsp)
, and toss to combine.
Let the salad cool completely, then add the
Pecorino Romano Cheese (1/3 cup)
Shelled Pistachios (1/3 cup)
, and mix well. Serve at room temperature. Enjoy!