Fregola with Peas, Mozzarella, Brie & Lemon

Small pasta, big comfort. Fregola comes from Sardinia, where it’s traditionally toasted and cooked like rice. It’s similar in size and shape to maftoul, the hand-rolled couscous found in Palestinian and Jordanian cooking and has close relatives across North Africa and the Levant, always somewhere between pasta and grain, familiar and filling. This version uses peas for sweetness, mozzarella for stretch and brie for a creamy richness that melts gently into the sauce. Lemon zest lifts