I’ve been hearing that fregola sarda is all the rage these days. Then i saw it at my local grocery store. So i made this. Rockin’.
Summer with summer plus pasta and shrimp.
Serves 8. Easily cuts in half.
Mise en Place | |||
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2 cups | Basil leaves | 1/4 cup | Pine nuts |
1 cup | Microplaned parm | 1 lemon | zested |
1/2 cup | Olive oil | 1/2 lemon | juiced |
2 ears | corn, shucked | 1 medium | shallot minced |
4 tbs | butter | 2 cups | fregola sarda |
2 cloves | garlic | kosher salt | |
1 lb | 26/30 shrimp, peeled and deveined | 1-2 tbs | canola oil |
Equipment | |
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1 large | pot of water, boiling, and salted |
1 | saucier, medium low heat |
1 | skillet, medium high heat |
1 | colander |
1 | stick blender |
1 | large mason jar |
Directions | |
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Step | Action |
1 | Make pesto. Put basil, garlic, oil, pine nuts, lemon zest and juice in mason jar. Spin with stick till blended |
2 | Add parm to pesto, give it a short spin. Close/cover mason jar and stash in fridge. |
3 | Make pasta. Fregola takes a while – 15 minutes or so. Make sure your water is well salted. |
4 | In saucier, melt butter and add shallots with a punch of salt. Cook until soft, don’t let shallots take on color. |
5 | Once shallots are soft, add corn and another pinch of salt. Stir reduce heat to low. |
6 | Meanwhile, season and sear off shrimp in the skillet with little oil. Evac and set aside when done. |
7 | When pasta is done, drain in colander, and add to shallots/corn |
8 | Stir in pesto, crack in a few twists of pepper, top with shrimp, serve |
Categories: Mains