Pea, Pesto, Farro and Lemon Salad by Lucas Hollweg


  • 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
  • Basil leaves to garnish
  • Shavings of 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
  12. Loosely toss in the rocket
  13. Season to taste and divide between salad bowls
  14. Drizzle with rest of the oil and tear a few basil leaves over the top
  15. Scatter with lemon zest and Parmesan or Pecorino, finish with a grind of pepper
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