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 

Cook the fregola in salted water.  Mine took 14 minutes.  Drain and add to a large bowl

While the fregola is cooking, roast your broccoli.

Lay the small florets on a baking sheet and drizzle with olive oil and kosher salt.
Roast at 400F for 20 minutes, turning one time.

Add the roasted broccoli to the bowl with the almonds, capers and peas.

Toss with pesto and lemon juice.   Drizzle with good olive oil.

 

Let cool down about 10 minutes, then add in the spinach and feta cheese (as much or as little as you like).

Serve warm or at room temperature.

I will be making this all year long!