Fregola with Green Peas, Mint, and Ricotta

Why You’ll Love This Recipe

Fregola is a lesser-known Italian pasta that is similar to couscous but with a bit more texture. This dish showcases its nutty, chewy bite while pairing it beautifully with sweet peas and rich ricotta. The fresh mint and olive oil bring brightness to the dish, while the white wine and chicken broth infuse the fregola with deep, savory flavor. The ricotta adds a creamy, luscious finish that takes this dish from simple to extraordinary. It’s a well-balanced meal that’s hearty enough to be a main course but light enough to be enjoyed as a side.

Ingredients

1¼ cups fregola
Kosher salt
2 tablespoons olive oil, plus more for serving
1 medium onion, chopped
1 cup dry white wine
2½ cups low-sodium chicken broth
Freshly ground black pepper
1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
2 tablespoons chopped fresh mint, plus leaves for serving
4 ounces ricotta

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Bring a large pot of salted water to a boil. Add the fregola and cook according to package instructions until al dente. Drain the fregola, reserving about 1 cup of the pasta cooking water. Set aside.
2. While the fregola is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5-7 minutes, or until softened and translucent.
3. Add the dry white wine to the skillet and let it simmer for 2-3 minutes.
4. Pour in the chicken broth and bring the mixture to a simmer. Add freshly ground black pepper to taste. Stir in the peas and cook for 2-3 minutes until they are heated through and tender.
5. Add the cooked fregola to the skillet, stirring to combine. If the mixture seems dry, add a bit of the reserved pasta water to loosen it up.
6. Remove the skillet from heat and stir in the chopped fresh mint.
7. To serve, divide the fregola mixture among plates, top with a dollop of ricotta, and drizzle with a little olive oil. Garnish with extra fresh mint leaves for a pop of color and flavor.

Servings and Timing

This recipe yields 4 servings.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

• Vegetarian Version: Use vegetable broth instead of chicken broth for a vegetarian version of this dish.
• Cheese Alternatives: Swap the ricotta for fresh goat cheese or crumbled feta for a different creamy texture and tangy flavor.
• Add Protein: For added protein, you can top the dish with grilled chicken, shrimp, or even a poached egg.
• Herb Variations: Experiment with other fresh herbs like basil, parsley, or thyme for different flavor profiles.

Storage/Reheating

Store any leftover fregola in an airtight container in the refrigerator for up to 3 days. When reheating, add a little extra broth or water to loosen the mixture, as it may thicken as it sits. You can reheat the dish on the stovetop over low heat or in the microwave.

FAQs

Can I use a different type of pasta instead of fregola?

Yes! You can substitute fregola with couscous, orzo, or any small pasta like or Italian ditalini. However, the texture and flavor will vary slightly.

How can I make this dish vegetarian?

To make this dish vegetarian, simply substitute the chicken broth with vegetable broth. The rest of the recipe remains the same.

Can I use frozen peas instead of fresh peas?

Yes, frozen peas work perfectly in this recipe. Just make sure to thaw them before adding them to the skillet.

Can I prepare this dish ahead of time?

You can prepare the fregola and sauce ahead of time and store them separately in the fridge. When ready to serve, simply reheat and combine with the ricotta and fresh mint.

Can I make this dish gluten-free?

To make it gluten-free, use a gluten-free pasta alternative such as gluten-free orzo or couscous, or another small-sized gluten-free pasta.

How can I make the dish spicier?

If you enjoy a little heat, you can add a pinch of red pepper flakes to the olive oil when sautéing the onions. This will add a mild kick without overpowering the other flavors.

Can I use dried peas instead of fresh peas?

While fresh or frozen peas are best for this dish, you can use dried peas if needed. However, you’ll need to cook them thoroughly before adding them to the dish, as they take longer to soften.

Can I freeze the leftovers?

While this dish can be frozen, the texture of the fregola and peas may change upon thawing. If you plan to freeze, I recommend freezing the dish without the ricotta, and adding fresh ricotta when reheating.

Can I use a different type of cheese?

Yes! You can use goat cheese, feta, or mascarpone as a substitute for ricotta if you prefer a different flavor profile.

How do I make this dish more savory?

To add more savory depth, try stirring in some grated Parmesan cheese along with the ricotta. This will add a nice salty, umami flavor.

Conclusion

Fregola with Fresh Peas and Ricotta is a wonderfully versatile dish that’s easy to prepare and bursting with fresh, vibrant flavors. Whether served as a main course or a side dish, it offers a satisfying combination of textures and tastes that will leave everyone at the table asking for seconds. With simple ingredients and a few fresh herbs, this recipe is perfect for any occasion, from weeknight dinners to special gatherings. Enjoy the rich, savory goodness of this delightful dish!