Orgetto with peas, lemon and mint

1. Bring salted water to a boil in a saucepan and cook barley for 15 minutes. Drain and rinse.
2. Meanwhile, preheat oven to 450oF (230oC).
3. On a parchment paper-lined baking sheet, place chopped nuts in small piles and sprinkle generously with 1 cup grated Parmesan.
4. Bake for 4 to 5 minutes until golden and crisp. Let cool and break into pieces to garnish the orgetto.
5. In a large, deep skillet over medium-high heat, heat oil and melt butter. Cook shallots for 2 minutes.
6. Add pre-cooked barley and toss to coat with oil and butter.
7. Reduce heat to medium-low, add hot broth 125 ml (1-2 cups) at a time, letting it absorb between each addition. Cook until barley is tender, about 10-15 minutes.
8 Add peas with the last addition of broth and cook for at least 4-5 minutes.
9. Add lemon zest, mint and remaining Parmesan cheese and stir to blend. Season to taste.
10. Serve orgetto in soup plates. Garnish with the walnut and parmesan crisp as is or with fish, shrimp or scallops.