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Fregola w/ Roasted Broccoli, Spinach, Peas & Feta

I created this recipe after eating a similar salad in Orly airport a few weeks ago in France! (yes, the airport/train station food in France is just as good as a restaurant).    This was so good, I couldn't stop thinking about it. It's a great transition from spring to summer recipe, before all the good stuff starts coming in. I did not measure (of course I didn't!), but wrote it out with approximate amounts. You can certainly substitute kale for spinach here. Fregola is a Sardinian toasted pasta, also found in Abruzzo.   It is akin to Israeli couscous. It is nutty and delicious (I found mine in my local supermarket, but you can find it online). Fregola w/ Roasted Broccoli, Spinach & Peas: 8 oz. fregola Sarda 1/3 cup of petit pois (small frozen peas, defrosted) 2 tbsp of capers, chopped 1/4 cup of toasted slivered almonds 1 head of broccoli, cut into small flat florets 1/4 cup store bought pesto mixed with 2 tbsp lemon juice olive oil 1 cup baby spinach  feta cheese  C

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