Fregola with Vegetables and Pesto

August 17, 2023

Fregola is a sort of pasta local to Sardinia and wonderfully hearty in a stew like this one. Using seasonal, local vegetables and beans, you have one winning dish, my friends, loaded with antioxidants, plant proteins and the kind of flavor from the pesto that has people running to the table.

Makes 3-4 servings

Ingredient List:

  • ½ cup fregola
  • Sea salt
  • 4-6 whole cloves fresh garlic, unpeeled
  • 1 red onion, large dice
  • 1 carrot, large dice
  • 1 large zucchini, large dice
  • 10-12 whole cherry tomatoes
  • Extra virgin olive oil
  • Basil Pesto
  • ½ cup walnut pieces, toasted
  • 1 cup fresh basil leaves, loosely packed
  • 2 cloves fresh garlic, peeled
  • 1 teaspoon balsamic vinegar
  • 2 tablespoons white miso
  • 1/3 cup extra virgin olive oil

Step By Step Instructions:

Bring 2 cups water to the boil. Add a generous pinch of salt and fregola. Cook over medium heat for 10 minutes. Drain well and transfer fregola to a baking sheet, spreading it out to avoid overlap to cool.

Preheat oven to 350o F. In a mixing bowl, combine all the vegetables and season generously with olive oil. Sprinkle lightly with salt and mix well. Spread on a baking sheet avoiding overlap and bake until the vegetables are tender, but not browned, about 15-20 minutes.

While the vegetables roast, make the pesto. Combine all ingredients in a food processor or blender and puree until smooth but a bit rough in texture.

When the vegetables are done, allow to cool for 10 minutes.

Combine the vegetables and fregola in a mixing bowl. Gently mix in the pesto until well-incorporated into the fregola. Serve warm.