Sugar Snap Peas with Farro and a Lemon Ricotta Dressing

Sugar Snap Peas and Farro

The sugar snap peas I picked up this week at the market are criminally good. Crunchy, good sized peas and so sweet you could gobble them up for dessert. So when it came time to make a dish with them I wanted something that would show them off to best effect.

sugar snap peas

As soon as I tasted these peas I was pretty sure I knew what I wanted to do with them. I’ve been wanting to use farro more on this site, I just love the nutty chewiness of this ancient grain. And paired with the crunchy sweet peas they are super good together. And for the dressing I honed in on ricotta pretty quickly. I’ve made a buttermilk dressing for farro before from 101 Cookbooks, and it was really tasty but I didn’t want that tanginess to the dressing. The creaminess I decided would be rather fun however with both the sweetness of the peas and the nutty bite of the grains. At the market I got some wonderful ricotta from Tonjes Farm Dairy. It’s creamy, yet quite firm and almost sweet, a great addition to the meal. What I didn’t use in this dish was requisitioned to go on strawberries for dessert.

pea greens

In addition to the peas, farro and ricotta I had some pea greens from Gorzynskis. Although not as strongly flavoured as the peas themselves, they still have that telltale pea taste to them. A spring onion from Lani’s and a slew of herbs from the garden and all was very well with the world.

farro and pea salad ingredients

 

And to bring everything together I wanted to keep a light touch. So although we could have done this as a warm risotto (farotto?)  with all the same ingredients I decided just to throw them all together into a salad; the farro cooled slightly and the ricotta loosened into a workmanlike dressing with lemon juice and good olive oil. This salad is a great way to usher in the first of the seasons peas, try it out and enjoy!

making Sugar Snap Peas and Farro

 

Delivery Notes

July 6th 2013

20130705-P1040180

This was also an amazingly popular dish and given how hot it is this week, I figure we could all do with a little cooling down. Not content to rest on my laurels though I decided to have a little play with the ingredients. I found these amazingly hued purple sugar snap peas last week, and thankfully they still had some this week. I used that to drive the other ingredients around deep purple. So you’ll find purple basil and a salad leaf from Lani’s farm called “French Spinach”. It’s almost crimson in colour and should work really well with the other flavours. There’s some stonecrop in there too as I think the shape kind of mimics the farro.

The ricotta is a fresh cows milk ricotta from Di Palo in Little Italy. It’s really incredible – have a little taste before you make the dressing. I plan to feature it again in the menu soon – it’s just too good to pass up.

Ingredients included in delivery

  • Purple Sugar Snap Peas
  • Purple Basil
  • Lemon (use 1)
  • French Spinach
  • Stonecrop
  • Ricotta
  • Farro
  • Purple Scallion

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Sugar Snap Peas and Farro Salad
Serves 2
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Prep Time
5 min
Cook Time
25 min
Prep Time
5 min
Cook Time
25 min
Ingredients
  1. 1/2 cup farro
  2. 4oz Sugar Snap Peas, topped and tailed
  3. Leaves from half a bunch of Pea Greens, finely chopped
  4. 1/2 a small spring onion, finely chopped
  5. A small handful of Finely Chopped Mixed Herbs. I used what I had growing in the garden (parsley, cilantro, chives, dill, arugula, thyme)
  6. A batch of lemon ricotta dressing (recipe below)
Instructions
  1. Cook the farro in plenty of salted boiling water. Not quite as salty as pasta water, but a little briney nonetheless. I have found cook time to vary by brand and preference: the farro I have from Kalustyan's takes from 15-25 minutes depending on how much 'bite' I want from the grain. Start tasting after 15 minutes and keep checking every five minutes or so till you're happy. Drain and allow to cool a little.
  2. Mix all the ingredients together and fold in the dressing. Serve with a summer smile.
Barnes and Hoggetts http://barnesandhoggetts.com/
Lemon Ricotta Dressing
Serves 2
A very quick, thick, delicious mild dressing
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Prep Time
2 min
Prep Time
2 min
Ingredients
  1. 2 Tablespoons Ricotta
  2. Juice and zest of a lemon
  3. Very Good Olive Oil
  4. Salt and pepper
Instructions
  1. Mix together the ricotta, lemon and zest well then pour in about the same amount of olive oil, more or less. Whisk together until smooth and season well with salt and pepper.
Barnes and Hoggetts http://barnesandhoggetts.com/

Pairing with Sugar Snap Peas and Farro Salad

My pairing book suggests a couple of interesting choices for this dish. The obvious choice would be a Sauvignon Blanc from New Zealand, but I actually rather like the idea of one of their other suggestions: a Grüner Veltliner. By turns fruity and mineral rich, I think it would go really well with this salad. I actually wouldn’t be a fan of beer with this dish, but I could be tempted by a bone-dry cider.

Provenance

Farro: Kalustyan’s
Sugar Snap Peas: Cherry Lane Farms
Pea Greens: Gorzynski’s Ornery Farm
Spring Onion: Lani’s Farm
Fresh Herbs: My Deck
Ricotta: Tonjes Farm Dairy
Lemon: Tan My-My Market

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