Fregola with Vegetables and Pesto

Name: Fregola with Vegetables and Pesto
Cuisine: Italian
Ingredients: Sea salt; ½ cup fregola; ½ cup walnut pieces, toasted; 1 cup fresh basil leaves, loosely packed; 10–12 whole cherry tomatoes; Extra virgin olive oil; 1 carrot, large dice; 1 large zucchini, large dice; 4–6 whole cloves fresh garlic, unpeeled; 1 red onion, large dice; 2 tablespoons white miso; ⅓ cup extra virgin olive oil; 2 cloves fresh garlic, peeled; 1 teaspoon balsamic vinegar

Preparation info

3–4
Servings

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

About

Fregola is a sort of pasta local to Sardinia and wonderfully hearty in a stew like this one. Using seasonal, local vegetables and beans, you have one winning dish, loaded with antioxidants, plant proteins and the kind of flavor from the pesto that has people running to the table.

Ingredients

Fregola

½ cup fregola
Sea salt
4–6 whole cloves fresh garlic, unpeeled

Europe
Italy
Pasta
Vegan
Sardinia

Method

Bring 2 cups water to the boil. Add a generous pinch of salt and fregola. Cook over medium heat for 10 minutes. Drain well and transfer fregola to a baking sheet to cool, spreading it out to avoid overlap.

Preheat oven to