Fregola Sarda with Peas, Pea Vines, Balsamic and Pecorino Romano

Fregola Sarda w/ Pea Vines & Balsamic

Sarah Mickey All Recipes, Fregola & Couscous Recipes Leave a Comment

Fregola Sarda with Peas, Pea Vines, Balsamic and Pecorino Romano


Fregola sarda is a toasted, extra-chewy Italian version of couscous. It’s used a lot in soups, but also makes a nice salad. Here we’ve paired it with summer flavors of pea vines, mint, and asparagus.

  • 8oz Asparagus, ends removed
  • ¼ cup finely diced Shallot
  • 2 tbsp Olive Oil
  • 3 cups Large Fregola Sarda (could substitute other sizes & reduce cooking time)
  • 2 Garlic Cloves, minced
  • 4 cups Pea Vines, cut into bite-sized pieces
  • 1 tsp Lemon Zest
  • 1 tsp chopped Fresh Thyme Leaves
  • 1 tbsp minced Fresh Mint Leaves
  • 4oz Pecorino Romano Cheese, finely grated (ideally microplaned)
  • 5 tbsp Olive Oil
  • 2 tbsp Vigna Oro Balsamic Vinegar
  • 2 tbsp White Wine
  • 1 tbsp Lemon Juice
  • ¼ tsp Black Truffle Salt
  • Salt
  • Ground Black Pepper
  • Fine Extra Virgin Olive Oil (we used First Day Arbequina Olive Oil)



Bring a large pot of salted water to a boil.

Cut the asparagus on the bias into short, bite-sized lengths.

Pour the fregola sarda into the boiling water and cook it for 15-17 minutes, until the pieces are tender, but still toothsome. Strain them out of the water.

Pour 2 tbsp of the olive oil into a wide pan or skillet over medium heat. Add the diced shallot & a pinch of salt. Cook for 2-3 minutes.

Add the asparagus, garlic and a generous amount of black pepper. Cook for 1 minute, stirring occasionally.

Add the chopped pea vines, lemon zest, and thyme. Continue to cook, stirring occasionally.

When the pea vines have wilted, remove the pan from the heat.

Add the cooked fregola sarda to the pan. Stir in the remaining three tablespoons of olive oil, balsamic, white wine & mint.

Return the pan to the stove & cook over medium heat until the wine has evaporated.

Remove the pan from the heat and add the lemon juice, truffle salt & cheese. When the cheese has melted, add additional salt & pepper to taste.

Serve drizzled with the fine olive oil and a little bit more balsamic vinegar.
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