PASTA FREGOLA RECIPES

Steps:

• Preheat oven to 360”F.
• Slice the cherry tomatoes in half and place them in a 9x13 inch roasting dish together with 10 garlic cloves in paper, rosemary or thyme and a pinch of sea salt. Drizzle with a couple of tablespoons of olive oil and give everything a good shake to coat all over. Roast in the preheated oven for 35 to 45 minutes until the tomatoes have collapsed and start showing some brown edges. Discard the herb stalks and reserve the roasted garlic cloves.
• Meanwhile bring a large pot of water to a rolling boil. Salt abundantly and cook the fregola according to the directions on the package, stirring often to prevent sticking.Taste for doneness a couple of minutes before the indicated cooking time. Once an al dente texture is achieved drain and rinse quickly under cold water to prevent sticking.
• While the pasta is cooking make the pesto. Add the basil leaves, toasted nuts, grated garlic, olive oil and the juice from one lemon to a food processor and puree using the pulse button until desired texture is achieved. Transfer to a large mixing bowl and season to taste with sea salt and more lemon or olive oil as desired.
• Add the cooked fregola to the bowl with the pesto sauce and toss to coat well all over. Mix in half of the roasted tomatoes and reserve the rest to pile up over the top when serving.

Steps:

• Cook fregola in a large pot of boiling salted water until very al dente, 6–8 minutes. Drain pasta (do not rinse), reserving 1 cup pasta cooking liquid.
• Heat 2 Tbsp. oil in a large skillet over medium and cook bacon, stirring often, until bacon is brown around the edges, about 5 minutes. Add onion and cook, stirring occasionally, until bacon is crisp and onion is translucent, about 5 minutes.
• Add wine, bring to a simmer, and cook until skillet is almost dry, about 5 minutes. Add broth and bring to a simmer. Add fregola and cook, stirring often, until pasta is just al dente and broth is thickened, about 5 minutes. Taste and season with salt and pepper. Add peas and chopped mint and cook, stirring, until peas are warmed through, about 2 minutes. Add pasta cooking liquid as needed to adjust consistency.
• Serve topped with ricotta, mint, and cracked pepper and drizzled with oil.