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

wine WINE PAIRING
Vermontino

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.

INGREDIENTS
  • 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)

DIRECTIONS

1

Bring a large pot of salted water to a boil.
2

Cut the asparagus on the bias into short, bite-sized lengths.
3

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.
4

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.
5

Add the asparagus, garlic and a generous amount of black pepper. Cook for 1 minute, stirring occasionally.
6

Add the chopped pea vines, lemon zest, and thyme. Continue to cook, stirring occasionally.
7

When the pea vines have wilted, remove the pan from the heat.
8

Add the cooked fregola sarda to the pan. Stir in the remaining three tablespoons of olive oil, balsamic, white wine & mint.
9

Return the pan to the stove & cook over medium heat until the wine has evaporated.
10

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.
11

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