Fregola With Corn

5.0(264)

by Elaine Louie

ItalianQuick

Servings

2 servings

Total time

30 min

Calories / serving

672 kcal

Ingredients (8)

serves

Saltsalt
8 ounces fregolafregola
1 tablespoon butterbutter
1 1/2 cups sweet corn kernels or frozen peas
1 cup sliced scallionsscallion
1 cup hot vegetable stock
3 tablespoons grated Parmigiano-Reggiano or Grana Padano cheese, or as neededparmesan
Pepper.pepper

Instructions (3 steps)

01In 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.
02Place 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.
03Remove 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.

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Rich recipe — supports nutrition-aware planning.