• 100g Pearl farro (or pearl spelt), uncookedPea, Sacla' Pesto, Farro and Lemon Salad 1
  • 225g Sugar snap peas
  • 125g Fresh podded peas (or frozen petit pois)
  • 1 jar Sacla’ Free From 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 vegan Parmesan to serve


  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. Cook for 20-30 minutes until soft – go by texture rather than timing.
  4. Drain well and leave to cool.
  5. You can use the same saucepan for next step (wipe out the saucepan first) or use a new saucepan. Boil sugar snap and podded peas in salted, boiling water for 2-3 minutes, until just cooked. Drain and quickly run under cold water for 30 seconds to stop cooking and cool down. Drain again, shaking off any water.
  6. Put Sacla’ Pesto, lemon juice and 2tbsp of oil in a mixing bowl then add the farro, sugar snaps and podded peas and stir until everything is combined.
  7. Toss in the rocket and season to taste and divide between salad bowls.
  8. Drizzle with rest of the oil and tear a few basil leaves over the top then scatter with lemon zest and vegan Parmesan then finish with a grind of pepper.

Recipe and Image Courtesy of Sacla’ Italia.

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