4 tablespoons extra-virgin olive oil, divided
1 cup farro
2 cups water
2 teaspoons salt, plus more to taste
½ cup toasted pistachios
1 leek, white and light green part only, thinly sliced
2 medium shallots, finely chopped
¼ cup sheep's-milk skyr or plain Greek-style yogurt
Zest and juice of 1 lemon
Freshly ground black pepper
1 pound fresh or frozen peas, blanched
3 scallions, thinly sliced
2 tablespoons coarsely chopped tarragon leaves
1. In a medium saucepan set over medium heat, add 1 tablespoon of the olive oil. Add the farro and stir to coat. Continue stirring until the farro is lightly toasted, about 2 minutes. Add the water and 2 teaspoons salt and bring to a boil. Reduce the heat to low and simmer until the farro is tender, 20 to 30 minutes. Drain through a fine-mesh sieve and spread the farro out on a baking sheet to cool.
2. Preheat the oven to 350°. Place the pistachios on a baking sheet and place in the oven. Bake until fragrant and toasted, 7 to 10 minutes. Set aside to cool.
3. In a medium skillet set over medium heat, add 1 tablespoon of the olive oil. Add the leek and shallots and cook until the leek is tender, about 5 minutes.
4. In a large bowl, whisk together the remaining 2 tablespoons of the olive oil with the skyr and lemon zest and juice. Season with pepper. Add the farro, leek-shallot mixture, peas, scallions, pistachios and tarragon and mix to combine. Season with salt and pepper and serve.