Fregola, Piquillo & Green Bean Salad with Marcona Almonds
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!
250g green beans, trimmed and cut in 1cm lengths
220g jar , drained and coarsely chopped
325g jar , rinsed and drained
1 cup , drained
¼ cup Italian parsley leaves, chopped
¼ cup mint leaves, chopped
4 Tbsp , 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