Ingredients

180 g whole grain farro medium-short pasta ( I used ‘torchioli’)
water and whole sea salt, just enough to cook the pasta
3 tablespoons extra virgin olive oil
1 carrot, peeled and more or less finely chopped
1 yellow pepper (stem, core and seeds removed), diced
1 long, medium-hot, sweet red pepper, Italian or Mediterranean (stem, core and seeds removed), diced
1 clove of garlic, peeled and minced
a pinch of whole sea salt
a pinch of chilli powder
1 large handful of capers, soaked in water for 10-20 minutes to remove excess salt
1 handful of fresh parsley leaves, 1 handful of fresh mint leaves, 1 handful of fresh basil leaves, washed and pat dried with a paper towel

Directions

Bring a pan of plenty water to a boil. Heat the oil in a large pan or wok over medium heat then add the carrot, peppers, garlic and salt and sauté for a few minutes (the carrot and peppers should stay crunchy). As soon as the water is boiling, add some salt and cook the pasta until al dente. Drain the pasta then put it in the pan where you previously cooked the vegetables. Rinse the capers and add them to the pasta. Sprinkle with the chilli and add a little more olive oil if needed, then  mix and sauté over medium heat for 30-40 seconds, making sure the pasta does not stick to the bottom of the pan. Remove from the heat, add the parsley, mint and basil (chopped or whole), toss and serve.

Thoughts, tips, ideas

This pasta is delicious served warm but can be also enjoyed cold as a summer picnic pasta. It can be stored in an airtight container in the fridge for up to 6-8 hours.

Ingredients

200 g pearled or semi-pearled farro, rinsed under running water (plus natural mineral or filtered water, and a pinch of whole sea salt to cook it -use 1 part farro, 2 parts water)
the juice of 1 lemon
2 large handfuls of  fresh green beans, ends trimmed, washed and cut into pieces (plus natural mineral or filtered water and a pinch of whole sea salt, to cook them)
5-6 sun dried tomatoes, soaked in natural mineral or filtered water for about 30 minutes
a handful of capers, soaked in natural mineral or filtered water for about 10 minutes
2 cloves of garlic, peeled
a small handful of fresh mint
a couple leaves of fresh basil
10-12 cherry tomatoes, washed
extra virgin olive oil, to taste
whole sea salt, just enough to taste
chilli powder, to taste

Makes 4 servings.

Directions

Put the farro and the water in a pan. Add the salt and bring to a boil over medium heat. Turn the heat down a little, cover with a lid and let cook. The farro should be ready in about 30 minutes (about 15 if you are using a pressure cooker). As soon as the farro is cooked al dente, drain well and transfer it into a large salad bowl. Pour half of the lemon juice over it, stir well and let cool (first at room temperature, then in the fridge).
In the meantime, cook the green beans in boilig salted water (5-6 minutes should be enough, do not overcook). Drain the green beans, rinse them under cold running water, pat dry and transfer them into a bowl. Add the remaining lemon juice and let cool (first at room temperature then in the fridge). Once the soaking time is over, rinse the sun dried tomatoes, pat dry them and chop or cut them. Rinse the capers and pat dry them. Mince the garlic, mint and basil. Cut the cherry tomatoes into halves or wedges. When both the farro and the green beans are cold mix them together in the salad bowl and add the remaining ingredients. Toss, sprinkle with oil, salt and chilli powder and toss once more just before serving.

Thoughts, tips, ideas

Pearled or semi-pearled farro can be substituted with whole farro or barley (pearled or whole). If you use whole grains, they need to be soaked first and of course the cooking time varies from grain to grain.