Yield: 4 to 6 servingsPrint
1 cup shitake mushrooms caps, sliced thinly
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons extra virgin olive oil
1 cup fresh spring peas
2 ounces pea shoots torn into bite size pieces
1/3 cup almonds, toasted and chopped
1 teaspoon lemon zest
1 cup farro, cooked according to package directions
1 cup grated Grana Padano
1 ½ tablespoons lemon juice
Heat oven to 400°F. Place mushrooms on a rimmed baking sheet. Sprinkle with 1 tablespoon of the olive oil and 1/8 teaspoon each salt and pepper. Bake 5 to 8 minutes until roasted.
In a large bowl combine peas, pea shoots, almonds, lemon zest, farro and ¾ cup of the Grana Padano. Toss with lemon juice and remaining tablespoon olive oil. Season with remaining 1/8 teaspoon salt and pepper and top with remaining Grana Padano. Serve.