Spring Pea And Feta Farro
This vibrant and wholesome dish combines the earthy flavors of farro with the fresh crunch of blanched English peas, asparagus, and pea tendrils. Tossed in a zesty vinaigrette and topped with creamy feta, this salad is a delightful medley of textures and flavors that can be enjoyed warm or cold.
— Constant Cookbook
Ingredients
- 1 cup shelled english peas
- 1 bunch asparagus, cut into small coins
- 1 cup farro
- 1 tablespoon olive oil
- 2 cloves garlic, roughly chopped
- 1/2 teaspoon red pepper flakes
- 1 bunch pea tendrils, cut into 2 inch pieces
- Kosher salt to taste
- 1/2 cup crumbled feta
- 1 lemon, juiced
- 2 teaspoons champagne vinegar
- 1/3 cup olive oil
- kosher salt to taste
Instructions
- Bring a medium pot of water to a boil, add the peas and asparagus and blanch for 2 minutes. Drain the water and immediately submerge the peas and asparagus in a bowl of ice water to stop the cooking process and keep them bright green. Drain them from the ice water and set aside.
- In the same pot, cook the farro according to the package directions. Once fully cooked, remove from heat and let sit for a few minutes to cool.
- In a cast iron skillet, heat the olive oil over medium high heat. Add the garlic and red pepper flakes and sauté for 30 seconds. Add the peas and asparagus and sauté for 30 seconds until warmed. Season with salt and remove from heat.
- Toss together the veggies, farro and the feta.
- Meanwhile, whisk together the ingredients for the vinaigrette and then drizzle over the farro mixture. Serve immediately. This can be served cold, at room temperature or slightly warm.
Nutrition
- Calories: 481 kcal
- Carbohydrate Content: 52 g
- Protein Content: 13 g
- Fat Content: 27 g
- Saturated Fat Content: 6 g
- Cholesterol Content: 17 mg
- Sodium Content: 231 mg
- Fiber Content: 13 g
- Sugar Content: 5 g
- Unsaturated Fat Content: 20 g
- Serving Size: 1 serving
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