Italian Tomato Fregola with Basil, Pesto and Cherry Tomato Salsa

Steps

1. Prep veggies and begin fregola Bring a half full kettle to the boil. Finely dice onion and dice courgette 1cm. Heat a drizzle of oil and a knob of butter in a large fry-pan on medium heat and cook onion and garlic for about 3 minutes, until tender.
2. Toast fregola Add fregola to pan and cook, stirring, for 2-3 minutes, until beginning to smell toasty. For a more traditional fregola, add ½ cup white wine at this point and cook for 2-3 minutes, until nearly evaporated.
3. Simmer fregola Add Italian spices, fire roasted tomatoes and hot water to pan with ½ tsp salt. Stir, reduce heat to low and simmer for about 15-17 minutes, until it resembles a risotto consistency and fregola is tender.
4. Add courgettes and cook for about 2 minutes, until just tender. Stir through spinach and season to taste.
5. Make salsa Finely dice red onion and quarter tomatoes. Toss with basil leaves and a drizzle of balsamic vinegar. Season to taste.
6. Serve fregola on plates, drizzle with pesto and scatter with salsa and almonds.