Our Favourite Recipes
Zesty Pea, Farro & Basil Pesto Salad

Zesty Pea, Farro & Basil Pesto Salad

Farro is a nutritious wholegrain we should all be eating more of. Nutty and vibrant with our fragrant Reduced Fat Basil Pesto, this zesty salad recipe from Lucas Hollweg is a great place to start. A perfect lunch salad to take to work.
Icon/Time On the table in: 1hr
Dairy Free
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Buon Appetito


  • 100g pearl farro (or pearl spelt), uncooked
  • 225g sugar snap peas
  • 125g fresh podded peas (or frozen petit pois)
  • 1 jar Sacla’ Reduced Fat Basil Pesto
  • 1 lemon, grated zest and 1 tbsp of juice
  • 4 tbsp extra virgin olive oil
  • 4 big handfuls of rocket
  • Salt & black pepper to taste
  • Basil leaves to garnish
  • Shavings of vegan Parmesan to serve (optional)


  1. Put the farro in a bowl, cover with cold water to soak for 15 minutes
  2. Carefully peel off and discard any stringy bits from sides of sugar snaps
  3. Drain farro and tip into a saucepan. Cover with cold water and bring to boil over medium heat
  4. Cook for 20-30 minutes until soft - go by texture rather than timing
  5. Drain well and leave to cool
  6. Wipe out the saucepan
  7. Boil sugar snap and podded peas in salted, boiling water for 2-3 minutes, until just cooked
  8. Drain and quickly run under cold water for 30 seconds to stop cooking and cool down
  9. Drain again, shaking off any water
  10. Put Sacla’ Pesto, lemon juice and 2tbsp of oil in a mixing bowl
  11. Add farro, sugar snap and podded peas and stir until everything is combined Loosely toss in the rocket
  12. Season to taste and divide between salad bowls
  13. Drizzle with rest of the oil and tear a few basil leaves over the top
  14. Scatter with lemon zest and Parmesan or Pecorino, finish with a grind of pepper
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