Spring Farro and Pea Soup

There has been quite a hiatus in between my last post and this post due to some significant life changes - a new job and a move from the Peninsula to Marin County (all still in the Bay Area). Now that I'm settled and starting the new gig tomorrow, I was finally ready to resume cooking tonight and create something that incorporates my favorite vegetable - fresh english peas. Granted, you don't have to make this recipe with fresh peas (frozen will work fine) but the plump, beautiful peas that are in season only in the spring are worth it if you can find them. I usually buy mine at the farmer's market, but having missed it last weekend, was surprised (and happy) to find them at Whole Foods.

This soup takes a little time to simmer so that the farro can cook, but other than that is very easy to make. I made it tonight and if you're making it on a weeknight, you can always get in a quick workout/run, catch up on some more work, or do something around the house while it cooks.

This dish is also great the next day - the farro will have absorbed more of the liquid so you can either just heat it up and serve it like a risotto or add some water and heat it up if you want more of a soup-like consistency.

Spring Farro and Pea Soup
Serves 4-6

Active Time: 20 minutes
Total Time: 1 hour, 10 minutes

Extra virgin olive oil
1 yellow or vidalia onion, thinly sliced
1 large leek, white and light green parts only, thinly sliced
2 celery stalks, thinly sliced
2 large carrots, diced
1 cup farro
1 15 oz. can cannellini or Great Northern beans, drained and rinsed
1 T. fresh thyme leaves
2 dried or 1 fresh bay leaf
4 c. low-sodium vegetable stock
Water
1 to 1 1/2 c. fresh shelled english peas or frozen peas (about 1 lb. fresh english peas in their shell)
Kosher salt and black pepper
Freshly grated Parmesan cheese

Chop/slice the onion, leek, celery, and carrots. Heat 1 T. olive oil over medium high heat in a large stockpot or dutch oven. Add the onion and leek and saute for 2-3 minutes, stirring occasionally. Add the carrots and celery and saute for an additional 2-3 minutes, stirring occasionally.

Add the beans, farro, thyme, bay leaves and stir to combine. Pour in the vegetable stock, add 1 t. kosher salt and 1/4 t. black pepper. Bring to a boil, then simmer for 40 minutes.

Add the peas and simmer an additional 10 minutes. Taste for seasoning and add more salt and pepper depending on the saltiness/seasoning of your stock.

I recommend garnishing the soup with freshly grated parmesan cheese as it really finishes the dish (I added it after taking the picture).

Hello Spring Asparagus & Pea Pasta

I have been anxiousy awaiting the arrival of spring vegetables - particularly asparagus and fresh spring peas. This pasta dish (which can be made gluten free with the substitution of brown rice pasta) allowed me to use up some of the rotini I had left over from my arugula and pumpkin seed pesto pasta and incorporate some of the wonderful new things I got at the farmer's market. Don't worry, however, if you can't find fresh peas - frozen actually work well in this dish. It's a simple, delicious, and easy weeknight meal.

Hello Spring Asparagus & Pea Pasta
Serves 2

Active Time: 5 minutes
Total Time: 15 minutes

3/4 lb. asparagus, ends snapped off and cut into 1'' pieces
1 c. peas (fresh or frozen & thawed - they can be easily thawed in the microwave)
6 oz. (about 2 c.) whole wheat rotini pasta (this shape holds onto the ricotta the best)
1/3 c. walnuts, toasted and roughly chopped
Lemon zest
Extra virgin olive oil
Whole-milk ricotta cheese
Kosher salt
Black pepper

Boil water for the pasta. Meanwhile, snap off the tough ends of the asparagus and cut into 1'' pieces. Also, toast the walnuts in a small skillet until fragrant and lightly browned, a few minutes, then roughly chop.

Add the pasta when the water is boiling and cook until al dente (according to package directions - or about 9 minutes), adding the asparagus and peas for the last 3 minutes of cooking time.

Drain and toss with 1 T. olive oil, 1/2 t. salt and 1/4. t. pepper. Divide into pasta bowls and top with a large dollop of ricotta, a fresh grating of lemon zest, walnuts, pinch of kosher salt and pepper, and a drizzle of olive oil.