Heat the olive oil in a medium saucepan set over medium heat. Add the shallot and saute until light brown, about 1 minute. Add the farro, vegetable broth and water. Bring to a boil. Cover, lower heat to medium-low and simmer until the farro is tender, about 30 minutes.
Prepare a bowl of ice water. Bring a medium saucepan of water to a boil. Add the peas and cook until bright green and just tender, 1 to 2 minutes. Drain and immediately transfer to the ice water.
Combine the farro, peas, arugula, sunflower seeds and dressing. Toss to coat.
Using a vegetable peeler, shave off thin pieces of Parmesan cheese. Add to the salad. Serve.
In a small bowl, whisk together the lemon juice, olive oil, agave nectar, salt and pepper.