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Featured / Main Dish / Plant-based
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
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)