Fregola is a Sardinian pasta, often toasted for a nuttier flavour. It’s similar to Israeli couscous, which you could use if you can’t find fregola. You’ll have spare dressing – it makes a great sauce for pork.
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Yields:
8 serving(s)
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Cal/Serv:
188
Ingredients
300 g fregola
5 Tbsp. extra virgin olive oil, plus extra to drizzle
40 g pistachio kernels, plus optional extra, chopped, to scatter
1 bunch mint (about 25g) leaves picked
1 bunch basil (about 25g) leaves picked
Handful flat-leaf parsley, leaves picked, plus extra leaves, torn, to scatter
2 Tbsp. finely chopped chives
Juice 11/2 lemons
50 g rocket
Directions
Step 1Cook the fregola in a large pan of boiling, salted water for 8-10min (or according to pack instructions), until just tender. Drain and rinse very briefly under cold water, drain again and tip on to a large plate, drizzle with 1tbsp oil and toss to coat. Leave to cool to room temperature.
Step 2Meanwhile, make the dressing. In a blender or food processor whizz the pistachios, herbs, lemon juice and remaining 4tbsp olive oil with 100ml water and plenty of seasoning, until smooth.
Step 3To serve, tip the cooled fregola into a bowl, add ½ the dressing and toss to coat. Cover a serving plate with rocket and top with the dressed fregola. Sprinkle with extra pistachios and parsley (if using), drizzle with a little extra oil and serve.
If you can't get hold of fregola, use giant couscous instead.
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