Farro Recipe

Rinse the farro under cold running water and pick out any debris.

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the rinsed farro and toast, stirring, for 1–2 minutes until it smells nutty (optional step for extra flavor).

Add 3.75 cups water or vegetable broth and 1 teaspoon fine sea salt. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook until tender but still slightly chewy, about 20–25 minutes for pearled farro (check package and adjust time if using semi-pearled or whole).

When farro is cooked, drain any excess liquid if necessary and spread on a tray to cool slightly for 5–10 minutes. While still warm, fluff with a fork; this helps the dressing absorb.

If using fresh garden peas, bring a small pot of salted water to a boil. Add the peas and blanch 1–2 minutes until bright green and tender. If using frozen peas, plunge them into boiling water for 30–45 seconds just to defrost and brighten, then drain. Immediately transfer peas to an ice bath to stop cooking, then drain well and pat dry.

If including sugar snap or snow peas, blanch them 30–45 seconds, then shock in ice water and slice thinly on the bias.

Thinly slice the scallions, chiffonade the basil, and finely chop the mint. Combine the herbs and scallions and keep ready.

In a small bowl or jar, whisk together 2 tablespoons lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/2 teaspoon fine sea salt, and 1/2 teaspoon freshly ground black pepper.

Slowly drizzle in 3 tablespoons extra-virgin olive oil while whisking (or close jar and shake) until the dressing emulsifies. Taste and adjust acidity, salt or sweetness as needed.

Place the warm (or room-temperature) farro in a large mixing bowl. Add the blanched peas, sliced snap peas (if using), chopped scallions, basil, and mint.

Pour about two-thirds of the dressing over the farro mixture and toss gently to combine. Add more dressing to taste — the farro should be glossy but not soggy.

Stir in half of the grated Parmesan so it melts into the warm farro slightly and helps bind the salad.

Transfer to a serving bowl or platter. Sprinkle the remaining Parmesan and the chopped pistachios evenly on top. Finish with a little lemon zest and a light sprinkle of flaky sea salt if desired.

Let the salad sit 10–15 minutes before serving to allow flavors to meld, or serve immediately at room temperature. Leftovers can be chilled and served cold the next day.