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|
|1 large||pot of water, boiling, and salted|
|1||saucier, medium low heat|
|1||skillet, medium high heat|
|1||large mason jar|
|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|