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Fregola Sarda with Snap Peas [Vegan]
Fregola is small spheric pasta made by hand from semolina. This pasta is traditional from Sardinia and it’s traditionally served with fresh clams and grated bottarga. This version has a beautiful texture thanks to the chewiness of the fregola and to the crunchiness of the slightly cooked snap peas.
Ingredients You Need for Fregola Sarda with Snap Peas [Vegan]
How to Prepare Fregola Sarda with Snap Peas [Vegan]
- To start, clean the snap peas, rinse them thoroughly, and remove both ends and the thread along the shell, which would be unpleasant to eat.
- Prepare a basic soffritto by dicing finely the carrot, the celery, and the onion and sautéing them in extra-virgin olive oil. When they are cooked and the onion is translucent (5-10 minutes), deglaze with white wine and mushrooms (add white wine and allow to evaporate).
- Cook the fregola al dente in salted boiling water, like you would do for pasta. Quickly sauté the snap peas with the soffritto and, when ready, add the fregola.
- Sauté for 5 minutes, add salt and pepper to taste, more oil if necessary.
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