Pea, Pesto and Farro Salad - Saclà USA
Put the farro in a bowl, cover with cold water and leave to soak for 15 minutes. Carefully peel off and discard any stringy bits from the sides of the sugar…
Ingredients
- 100 g uncooked pearl farro (or pearl spelt)
- 225 g sugar snap peas
- 125 g fresh podded peas (or frozen peas)
- 6 tbsp Classic Pesto
- grated zest of 1 lemon, plus 1 tbsp of the juice
- 4 tbsp extra virgin olive oil
- 4 big handfuls of rocket
- flaked sea salt and freshly ground black pepper
- a few basil leaves, to garnish
- Parmesan or pecorino cheese shavings, to serve
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