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
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
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
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
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