Step 1

Cook peas in a pot of boiling salted water until crisp-tender, about 3 minutes. Drain under cold water. Set aside.

Step 2

Prepare the vegetable broth in a medium/large pot and keep warm over low heat.

Step 3

Heat 2 tablespoons evo oil in a saucepan (I like to use a Dutch oven) over medium heat. Add onion and garlic and cook, stirring, until softened, about 3-4 minutes. Add barley and salt. Stir to coat with the onion/garlic mixture for 1-2 minutes, or until lightly toasted. Add wine and cook, stirring, until evaporated.

Step 4

Add 1 cup of broth and cook, stirring for about 5 minutes or until almost all absorbed.

Step 5

Continue cooking for about 20 minutes, adding 1/2 cup warm broth at a time, stirring, waiting to add more until the liquid is nearly absorbed after each addition.

Step 6

At about 15-minute cooking time add the peas, adjust with salt, stir, and continue to cook for about 5 minutes or until barley is tender but still al dente.

Step 7

Turn off heat, add 1 Tbsp butter and a handful of Parmigiano (optional). Stir and let rest for a couple of minutes before serving.

Step 8

Serve with some freshly cracked pepper on top.