Finally fresh peas are in season, and we are celebrating them with this delicious spring recipe. They perfectly pair with sheep’s cheese (pecorino), and with the earthiness of farro pasta. Farro was probably the second wheat to be ever cultivated and the most popular in most European regions until early Roman times when it was replaced by durum and bread wheats. The Italian people have dined on it for centuries. This rustic grain is rich in cyanogenic glucosides that stimulate the immune system, regulate blood sugar levels and lower cholesterol. It is one of the wheat varieties with the highest content of protein (17%). A great alternative to regular pasta, brings diversity to your table and your diet!
Recipe for 2
Ingredients:
Farro ditalini pasta, ½ lb
Fresh peas (with shell), 1 lb
Red spring onion, 1 medium
Pecorino Romano cheese, ¼ lb
EVOO, 2 tbsp
Salt and pepper to taste
Method:
Put a pot of water (2 quarts approx.) to boil. Shell the peas (and eat a few, they are so delicious and fresh!). Chop the onion and sizzle in 1 tbsp of EVOO, cook through at medium heat for about three minutes, then add the peas.
Once water is boiling add 1 tablespoons of salt and pour pasta in boiling water. Stir occasionally so that it doesn’t stick. Cook for the suggested time on pack, but our tip is to always try one before draining, you want to cook it ‘ al dente’ – dente means “tooth” in Italian, referring to the texture that must be firm and have a bite to it. When ready drain, add to the pan and stir into sauce. Add some pepper, raw EVOO and grated Pecorino.
Buon appetito!
