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Toasted Fregula with Asparagus
Main Dish / Plant-based / Featured
(11 votes, average: 3.36 out of 5)
Loading...Inspired by North Africa’s couscous, Sardinians created fregula, their own version of semolina pasta. To make fregula, they rub semolina flour and water together in a circular motion to form a round shape. Traditionally they then sun dry and toast it, giving it a rich, nutty flavor. While spaghetti and other types of pasta are used in Sardinia, fregula is more widely used on the island.
Total Cook Time: 50 minutes | Makes 4 Servings
Source: The Blue Zones Kitchen
Ingredients
½ sweet onion, minced
1 pound asparagus, stems cut off, washed and cut into .-inch pieces
2 tablespoons extra-virgin olive oil, plus more for garnish
½ pound fregula pasta
4 cups vegetable broth
Salt and pepper (optional)
Directions
- In a soup pot, sauté onion and asparagus in olive oil until onion is wilted, about 5 minutes. Add fregula and sauté for about 5 minutes—or until lightly browned—over medium heat.
- Slowly add the broth, letting it absorb fully, about 10 minutes. Remove from heat.
- Lightly toss pasta and veggies, and let sit, covered, for about 30 minutes.
- Add salt and pepper to taste and drizzle with olive oil to serve.
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