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Fregola with asparagus, roast tomatoes and chorizo
Fregola with asparagus, roast tomatoes and chorizo
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Try Fregola pasta with Mediterranean flavors like asparagus and roasted tomatoes - a delicious and versatile dish!
Ingredients:
  • 250g punnet vine-ripened cherry tomatoes
  • 36.40 gm olive oil
  • 400g fregola
  • Zest and juice of 2 lemons
  • 2 chorizos, cut into small pieces
  • 1 preserved lemon quarter (see note), skin and pith removed, rind finely chopped
  • 2 bunches asparagus, trimmed, blanched, refreshed, cut into 2cm pieces
  • 250.00 ml peas, blanched, refreshed
  • 100g pine nut
  • Small mint leaves, to serve
  • 18.20 gm extra virgin olive oil
  • 2 tsp white wine vinegar
  • 5.90 gm Dijon mustard
Instructions:
  • Preheat the oven to 180°C for a perfect bake.
  • Spread tomatoes on a baking tray, generously drizzle with 1 tablespoon of oil, and season to perfection. Roast for 20-25 minutes until tender and gently splitting.
  • - Cook the fregola in boiling salted water until tender, about 8-10 minutes. Drain and rinse under cold water, then toss in a large bowl with half of the lemon juice. Season to taste.
  • In a frypan over medium heat, add the last tablespoon of oil. Cook chorizo while stirring for 2 minutes. Pour in the remaining lemon juice and continue cooking for 1-2 minutes until chorizo is crispy on the edges and lightly browned.
  • Combine the chorizo, pan juices, preserved lemon, asparagus, peas, and pine nuts with the fregola.
  • Whisk together all dressing ingredients, season, and pour over the fregola salad. Toss to combine.
  • Garnish the salad with roasted tomatoes, fresh mint leaves, and lemon zest before serving.

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