Snap Peas, Snow Peas, and Farro with Oranges and Citrus-Sesame Vinaigrette

The crunchy combo of snap and snow peas complements the chewy bite of farro and contrasts the juicy orange sections.

Snap Peas, Snow Peas, and Farro with Oranges and Citrus-Sesame Vinaigrette
Photo: Carson Downing
Hands On Time:
20 mins
Total Time:
40 mins
5 cups


  • 12 ounce sugar snap pea and/or snow pea pods, trimmed, strings removed, and, if desired, cut

  • 1 cup dry farro, rinsed and drained

  • 1 teaspoon orange zest*

  • 2 tablespoon orange juice*

  • 4 teaspoon rice wine vinegar

  • 4 teaspoon pure maple syrup

  • 1 teaspoon soy sauce or tamari

  • 4 teaspoon toasted sesame oil

  • 1 tablespoon canola oil

  • 1 cup orange supremes (from 2 large oranges)

  • ½ cup sliced almonds, lightly toasted

  • Pea shoots (optional)

  • Flaky sea salt (such as Maldon) (optional)


  1. Fill a 2-qt. saucepan half full of water and add 1 Tbsp. kosher salt; bring to boiling. Fill a large bowl with ice water. Add snap and/or snow peas to boiling water and cook 30 to 60 seconds or until crisp-tender. With a slotted spoon, lift the peas from boiling water and plunge immediately into the ice water. Add farro to the boiling water and cook, uncovered, 20 to 25 minutes or until tender. Drain peas; pat dry. Drain farro and transfer to a large bowl.

  2. Meanwhile, for dressing, in a small bowl whisk together the orange zest, orange juice, rice wine vinegar, maple syrup, soy sauce, and 1/4 tsp. freshly ground black pepper. Whisking as you go, stream in the sesame oil and canola oil until evenly blended. Season with salt and additional pepper if you like.

  3. While farro is still warm, add 2 Tbsp. of the dressing; toss to lightly coat. Add peas, orange supremes, almonds, and remaining dressing. Toss until evenly distributed and well coated. If you like, top with pea shoots and sprinkle with flaky sea salt and additional freshly ground black pepper. Serves 4.


Remove zest before supreming and work over a bowl to catch juice. After supreming, squeeze peels and membranes to get 2 Tbsp. juice.

Nutrition Facts (per serving)

416 Calories
15g Fat
57g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 416
% Daily Value *
Total Fat 15g 19%
Saturated Fat 1g 5%
Sodium 98mg 4%
Total Carbohydrate 57g 21%
Total Sugars 13g
Protein 12g
Vitamin C 79.5mg 398%
Calcium 115mg 9%
Iron 4.1mg 23%
Potassium 371mg 8%
Folate, total 57mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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