Fregola is a Sardinian pasta fairly similar to Israeli couscous (but bigger in size). This recipe incorporates the pasta with a great balance of peppery, tangy and earthy flavours. Don’t forget Marcona almonds for a delightful crunch!

Serves 8

1¼ cups Quisardegna fregola    
250g green beans, trimmed and cut in 1cm lengths
220g jar El Navarrico sliced piquillo pimientos, drained and coarsely chopped
325g jar El Navarrico chickpeas, rinsed and drained
1 cup Losada cracked & marinated verdial olives, drained
½ cup Torres Marcona almonds    
¼ cup Italian parsley leaves, chopped
¼ cup mint leaves, chopped
3 Tbsp Sabato caper & almond pesto    
4 Tbsp Forvm chardonnay vinegar, to taste
4 Tbsp salt and freshly ground black pepper

Fill a large saucepan with plenty of water and bring to the boil. Add salt and stir in the fregola. Turn down the heat to a rolling simmer and cook for 8-10 minutes, or until just tender to the bite. Drain well and set aside to cool.

Blanch green beans for 2-3 minutes in boiling, salted water until just tender. Drain and refresh in ice cold water before draining again.

Place fregola and green beans in a bowl and add all remaining ingredients. Season with salt and pepper and toss to combine.

Recipe by Julie Le Clerc



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