Farro with Shaved Asparagus, Peas and Pecorino

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.

Total Time

30min

4.3

3 Ratings

Author: Lidey Likes

Servings:

Ingredients

•

1 cup

Pearled Farro

•

Lemon , juiced

•

3 Tbsp

Extra-Virgin Olive Oil

•

as needed

Kosher Salt

•

as needed

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

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.

Meanwhile, whisk together 3 Tbsp of juice from Lemon (1) , Extra-Virgin Olive Oil (3 Tbsp) , Kosher Salt (as needed) , and Ground Black Pepper (as needed) 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) and Shelled Pistachios (1/3 cup) , and mix well. Serve at room temperature. Enjoy!

Nutrition Per Serving

CALORIES

388

FAT

19.4 g

PROTEIN

13.5 g

CARBS

41.3 g