Fregola With Corn
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt
- 8ounces fregola
- 1tablespoon butter
- 1½cups sweet corn kernels or frozen peas
- 1cup sliced scallions
- 1cup hot vegetable stock
- 3tablespoons grated Parmigiano-Reggiano or Grana Padano cheese, or as needed
- Pepper.
Nutritional analysis per serving (2 servings)
672 calories; 12 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 120 grams carbohydrates; 10 grams dietary fiber; 5 grams sugars; 24 grams protein; 942 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium pot, bring lightly salted water to a boil. Add fregola and cook until tender yet springy and chewy, 12 to 14 minutes. Drain, rinse under cool water, and drain again.
- Step 2
Place a sauté pan over medium-high heat, and add butter, corn or peas, scallions, and vegetable stock. Cook at a lively simmer, stirring occasionally, until the corn or peas are cooked and the broth is reduced by about half, about 3 minutes.
- Step 3
Remove from heat, and add fregola and Parmigiano-Reggiano or Grana Padano. The mixture should be gooey like macaroni and cheese. Season with salt and pepper to taste. If desired, serve with a green salad.
Private Notes
Comments
Fregola is a Sardinian pasta. You can sub in Israeli couscous.
Made it with scallions, frozen peas, and cut up thin asparagus. Doubled the Parmigiano and it was delicious.
Two servings my foot! Try at least 4. Needs double the parmesan and a few other embellishments (red pepper flakes, cherry tomatoes) to make it good. I'd add some sausage next time. It's not creamy and gooey at all. Still, who can beat fresh corn with anything.
made it with farro.... delish!
Lovely side dish. The fresh corn adds a sensational sweetness to the pasta. I served it with salmon and didn't want it to reach "gooey," but it was close. Also, I used a small red onion instead of the scallions and plain old water instead of the broth. Easy and tasty.
Two servings my foot! Try at least 4. Needs double the parmesan and a few other embellishments (red pepper flakes, cherry tomatoes) to make it good. I'd add some sausage next time. It's not creamy and gooey at all. Still, who can beat fresh corn with anything.
Followed your advice and happy for it.
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