Fregola Sarda with Spring Vegetables
SERVES: 4
PREP TIME: 10 minutes
TOTAL TIME: 35 minutes
COURSE: Starter or Main
Fregola Sarda is similar to Israeli couscous, and they are pretty much interchangeable. A light, lemony vinaigrette and fresh mint make this dish bright, and the addition of toasted pine nuts, crisp radishes and charred snap peas give it nice texture.
Ingredients
- 1 ¼ cup Fregola
- 1/4 cup + 2 Tbsp Citarella olive oil
- 1 medium cloves garlic, grated finely
- 1 lemon
- 2 cups snap peas
- 4 radish, shaved thinly and stored in water to keep crisp
- 1/2 cup fresh mint, chiffonade, reserving a few leaves for garnish
- 1/3 cup toasted pine nuts
- ½ cup pecorino cheese, shaved
- Salt and pepper, to taste
Instructions
- Bring 8 cups salted water to boil. Add fregola and cook according to package instructions, making sure it stays al dente. Drain and set aside to cool.
- In a medium bowl, mix juice and zest of one lemon, ¼ cup of olive oil, grated garlic, salt, and pepper, to taste.
- Meanwhile in a large skillet over medium-high heat add remaining olive oil, and snap peas. Cook until golden brown and beginning to blister. Season with salt and pepper.
- Toss drained fregola with vinaigrette, charred snap peas, shaved radish, and mint. Top with toasted pine nuts, mint leaves and shaved pecorino cheese.
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