Description
This Fregola with Fresh Peas and Ricotta recipe is a flavorful, easy-to-make dish that combines nutty fregola, sweet peas, and creamy ricotta for a satisfying meal. With fresh herbs, white wine, and chicken broth, the dish is perfect for any occasion—whether it’s a quick weeknight dinner or a special gathering. Light yet hearty, this vibrant recipe is sure to please.
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 (or thawed frozen peas)
- 2 tablespoons chopped fresh mint, plus leaves for serving
- 4 ounces ricotta
Instructions
- Bring a large pot of salted water to a boil. Add the fregola and cook according to package instructions until al dente. Drain, reserving 1 cup of pasta cooking water. Set aside.
- While the fregola cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add chopped onion and sauté for 5-7 minutes until softened and translucent.
- Pour in the white wine, simmer for 2-3 minutes.
- Add the chicken broth, bring to a simmer, and season with freshly ground black pepper. Stir in peas and cook for 2-3 minutes until tender.
- Add the cooked fregola to the skillet, mixing to combine. If the mixture seems dry, add some reserved pasta water to adjust consistency.
- Remove from heat and stir in chopped fresh mint.
- Serve by plating the fregola mixture, topping with a dollop of ricotta, and drizzling with a little olive oil. Garnish with extra mint leaves.
Notes
- Substitute chicken broth with vegetable broth for a vegetarian option.
- For an alternate flavor, try goat cheese or feta instead of ricotta.
- Add protein such as grilled chicken or shrimp for a heartier dish.
- Experiment with fresh herbs like basil or thyme for different flavor profiles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
