Farro with peas and sun-dried tomato pesto is a rich and nutritious dish that I usually serve as a first course. I love these genuine recipes; I really like farro, I love peas and I had them at home just picked from the garden and I combined them by making a pesto with sun-dried tomatoes, black olives, pecorino cheese, basil, and garlic. Basically, I prepared a dish that is a triumph of taste and a tribute to the earth! Making this recipe is very simple and I highly recommend it!
For more recipes check out the collection Recipes with Farro
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stove
Ingredients
- 5.3 oz Farro
- 4.2 oz peas
- as needed onion
- as needed Extra virgin olive oil
- as needed Salt
- 10 Sun-dried tomatoes
- 1 tbsp Black olives
- 0.7 oz Pecorino cheese
- 3 leaves Basil
- as needed Garlic
Preparation
To make farro with peas and sun-dried tomato pesto, put the olives, sun-dried tomatoes, and garlic in a mortar; start pounding and add the pecorino cheese and basil. Slowly pour in the extra virgin olive oil to combine the ingredients, until you get a creamy and homogeneous mixture.
Pour a drizzle of extra virgin olive oil and the chopped onion into a pot. Heat over a moderate flame and add the fresh peas.
Add hot water until it almost completely covers the seasoning and continue cooking over a moderate flame until the liquid has almost completely evaporated and the peas are cooked.
Cook the farro in plenty of salted water for about 10 minutes (following the instructions on the package). Once ready, drain it and pour it into the pot with the peas, letting it blend for a couple of minutes.
With the heat off, add the sun-dried tomato pesto to the farro and stir to combine the ingredients. If necessary, add a tablespoon of hot water.
Serve and enjoy!
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