Fregola is a type of Sardinian pasta made with a semolina dough that has been rolled into balls 2–3 mm in diameter and toasted in an oven. Usually it’s cooked in a tomato-based sauce and served with clams.

Today I used it to prepare a delicious fregola salad with lots of roasted veggies, super healthy but very easy to prepare.

Fregola with roasted vegetables

Prep Time:1 hour
Cook Time:40 minutes
Passive Time:8/10fregola cooking time
Servings:8 people

Ingredients

  • For the vegetables
  • Sardinian fregola: 500 grams
  • peppers red: 2
  • peppers yellow : 2
  • aubergines: 2
  • courgettes big : 3
  • cherry tomatoes: 10
  • red onions small : 3
  • heads of garlic: 2
  • extra virgin olive oil (as needed)
  • salt (to taste)
  • pepper (to taste)
  • For the pesto
  • fresh basil leaves: 60 grams
  • extra virgin olive oil: 100 grams
  • Parmesan cheese freshly grated: 60 grams
  • Pecorino cheese freshly grated : 30 grams
  • almond flakes toasted: 30 grams
  • coarse sea salt (few grain)

Instructions

  1. Cook the fregola in salted boiling water for the time suggested on the package (usually about 8/10 minutes). Drain it, drizzle with oil and mix with a fork to separate all the grains. Set aside to cool down.
  2. Cut the peppers, aubergines and courgettes into big chunks (about 3/4 cm). Peel the onions and cut it into quarters. Trim about 1/2 cm off the top of the heads of garlic to expose the garlic cloves. Put all the cut vegetables with cherry tomatoes, onions and garlic into a large baking tray lined with parchment paper and bake in the preheated oven at 180° C for about 40 minutes until golden and tender.
  3. Mix the fregola with all the vegetables keeping the garlic aside.
  4. Prepare the pesto using a food processor (or if you have a pestle and mortar): put the garlic (2 cloves taken from the oven baked heads of garlic) and a pinch of coarse salt and start processing/pounding, add the almonds then a little bit of basil leaves at a time. Once you have a creamy consistency add the cheese and finally slowly pour the oil while processing/pounding. Have a taste and if it's necessary add a little bit of salt.
  5. Serve the fregola adding a spoonful of pesto on each plate.

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