Italian Tomato Fregula with Basil Pesto and Cherry Tomato Salsa
Ready in 40 minutes
• Serves 4
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, March 24, 2019.
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, March 24, 2019.
Ingredients
Fregula
- 2 brown onions
- 2 courgettes
- 4 cloves garlic, minced
- 1 cup fregula
- 1 pack Italian spices
- 2 cans fire roasted tomatoes
- 4 cups boiling water
- ½ pack baby spinach
Salsa
- 1 red onion
- 1 pack cherry tomatoes
- 1 bunch basil
To Serve
- 1 pack veggie basil pesto
- 2 packs sliced almonds
Have Handy
- Oil
- Salt & Pepper
- Butter
Steps
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Prep veggies and begin fregula Bring a full kettle to the boil. Finely dice onions and dice courgettes 1cm. Heat a drizzle of oil and a knob of butter in a large pot on medium heat and cook onion and garlic for about 3 minutes, until tender.
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Toast fregula Add fregula to pan and cook, stirring, for 2-3 minutes, until fragrant.
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Simmer fregula Add Italian spices, fire roasted tomatoes and boiling water to pan with ½ teaspoon salt. Stir, bring to the boil then reduce heat to low-medium and simmer, stirring occasionally, for 17-20 minutes, until the fregula is tender and the mixture has a risotto consistency.
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Add courgettes and cook for about 2 minutes, until just tender. Stir through spinach and season to taste.
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Make salsa Finely dice red onion and quarter tomatoes. Toss in a bowl with basil leaves and a drizzle of balsamic vinegar. Season to taste.
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Serve fregula with pesto and scatter with salsa and almonds.