Fregola is a type of toasted pasta from Sardinia that is similar in shape and size to Israeli couscous (which could be substituted if you have trouble finding fregola). This dish is quite attractive because the fregola and peas are handsomely matched in size, and the fresh herbs and cheese cling wonderfully to the pasta and simple sauce. We like petits pois in this dish. Fresh arugula adds another nice note, but if you are in a hurry or tired and can’t deal with one more ingredient, the flavor will still be good without it.
Serves 4 as a main dish, 6 as a side
Time: 35 minutes
1 teaspoon salt, plus more as needed
1¼ cups fregola
¼ cup olive oil, plus more for drizzling
2 cups sliced scallions
1 cup dry white wine
2 cups fresh or frozen green peas
½ pound coarsely chopped baby arugula (optional)
½ teaspoon ground black pepper
¼ cup chiffonade of fresh mint and/or basil leaves
1 cup grated Parmesan or Pecorino Romano cheese
Bring a large covered pot of salted water to a boil. When it boils, add the pasta and cook until al dente. Drain, reserving a cup of the pasta cooking water.
Meanwhile, in a large skillet on medium heat, warm the oil. Add the scallions along with a sprinkle of salt and sauté for about 5 minutes, or until just beginning to brown. Add the wine and allow the liquid to bubble and reduce for a couple of minutes. Stir in the drained fregola, the peas, and the arugula (if using). Add some of the reserved pasta water if needed; it should be saucy, not soupy. Cook for 10 minutes, stirring often, until the sauce thickens. Season with the salt and pepper. Stir in the chiffonade of mint and/or basil and half the cheese.
Drizzle more olive oil over each serving, if you like, and serve with the remaining cheese on the side.
A nice side dish for Fregola with Peas is Romanesco with Green Salsa.