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Fregola with asparagus, roast tomatoes and chorizo

Name: Fregola with asparagus, roast tomatoes and chorizo
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 250g punnet vine-ripened cherry tomatoes; 2 tablespoons olive oil; 2 cups (400g) fregola; Finely pared zest and juice of 2 lemons; 2 chorizos, cut into small pieces; 1 preserved lemon quarter, skin and pith removed, rind finely chopped; 2 bunches asparagus, trimmed, blanched, refreshed, cut into 2cm pieces; 1 cup peas, blanched, refreshed; 2/3 cup (100g) pine nuts, toasted; Small mint leaves, to serve; 1 tablespoon extra virgin olive oil; 2 teaspoons white wine vinegar; 1 teaspoon Dijon mustard

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Fregola with asparagus, roast tomatoes and chorizo

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by Katie Quinn Davies

Blogger and delicious. contributor

Oct 03, 2015

For a new staple on your plate try fregola, a Sardinian pasta made from semolina. It pairs well with other Mediterranean flavours like the asparagus and roast tomatoes in this recipe.

250g punnet vine-ripened cherry tomatoes
2 tablespoons olive oil
2 cups (400g) fregola
Finely pared zest and juice of 2 lemons
2 chorizos, cut into small pieces
1 preserved lemon quarter, skin and pith removed, rind finely chopped
2 bunches asparagus, trimmed, blanched, refreshed, cut into 2cm pieces
1 cup peas, blanched, refreshed
2/3 cup (100g) pine nuts, toasted
Small mint leaves, to serve

Dressing

1 tablespoon extra virgin olive oil
2 teaspoons white wine vinegar
1 teaspoon Dijon mustard

Method

1.

Preheat the oven to 180°C.
2.

Place tomatoes on a baking tray, drizzle with 1 tablespoon oil and season well. Roast for 20-25 minutes until just softened and starting to split.
3.

Meanwhile, cook the fregola in a pan of boiling salted water over medium-high heat for 8-10 minutes until tender. Drain and rinse under cold water. Place in a large bowl with half the lemon juice. Season.
4.

Place remaining 1 tablespoon oil in a frypan over medium heat. Cook chorizo, stirring, for 2 minutes. Add the remaining lemon juice and cook for a further 1-2 minutes until chorizo is crispy around the edges and lightly browned.
5.

Add the chorizo and any pan juices to the fregola with the preserved lemon, asparagus, peas and pine nuts.
6.

For the dressing, whisk all ingredients together and season. Pour over the fregola salad and toss to combine.
7.

To serve, top salad with roasted tomatoes, mint leaves and lemon zest.