Fregola with Green Peas

Mint, Bacon and Ricotta

Yield 4 servings

 

Chef's Note

Fregola is a type of pearl shaped pasta from Sardinia. It is similar to North African Berkoukes and Israeli couscous.

Ingredients:

1/1/4 cups fregola

          Kosher salt

2 tablespoons olive oil, plus more for serving

2 oz. bacon (about 3 slices), chopped

1 medium onion, chopped

1 cup dry White Wine

2 1/2 cups low-sodium chicken stock

         Freshly ground black pepper

1 cup shelled Fresh peas (from about 1 pound pods) or frozen peas, thawed

2 tablespoon chopped fresh mint, plus leaves for serving

4 oz. ricotta

-Cook fregola in a large pot of boiling salted water, until very al dente 6-8 minutes. Drain pasta (do not rinse) reserving 1 cup pasta cooking liquid.

-Heat 2 tablespoons oil in a large skillet over medium heat, and cook bacon, stirring often, until bacon is brown around the edges, about 5 minutes. Add onion and cook, stirring occasionally, until the bacon is crisp and the onion is translucent, about 5 minutes.

-Add the wine, bring to a simmer and cook until skillet is almost dry. Add the stock and bring to a simmer.

-Add the fregola and cook, stirring often, until the pasta is just al dente and stock is thickened. Taste and season with salt and pepper.

-Add peas and chopped mint and cook stirring, until peas are warmed through, about 2 minutes. Add pasta cooking liquid as needed to adjust consistency. 

-Served topped with dollops of ricotta, sprinkle with mint and cracked pepper and drizzle  with oil.

 Chef's Note: If you can't find Fregola, use any small size pasta, such as orzo. Also this recipe can easily be double or triple.

Enjoy Chef Ed