Fregula Sarda with Herbs, Bacon and Courgette

Fregula is a pasta, like pearl cous cous (little balls).  Fregula can be used in a pasta salad but I prefer to cook it in a stock, finishing with cheese and herbs (like a fast and easy risotto).  Sarda simply means from Sardinia, a home of some unique pasta (gnocchetti Sardi is another favourite).  This fregula is toasted although I still like to toast it a little more.

Bacon and courgette first crossed my path in a risotto with fresh parsley, mint and parmesan/pecorino.

This pairing is fabulous.  Courgette loves both mint and parsley.  The pasta is quicker and easier to cook than a risotto.

Coarsley grating the courgette and wringing of juice in a cheesecloth (that you can later clean in the dishwasher- I should know) means it will cook super fast.  Keep the courgette juice for stock to use cooking the fregula.

Ingredients (2):

170g fregula

1/2 TBSP butter

4 rashers of dry cured streaky bacon, or smoked pancetta chopped

480ml of vegetable stock (including courgette juice from below). 30ml of dry white wine can be included.

2 small to medium courgettes, grated and squeezed of juice, keep the juice

3 TBSP freshly chopped parsley

1.5 TBSP freshly chopped mint 

25g grated parmesan/pecorino cheese

Method:

Crisp the bacon/pancetta in a saucepan, low heat.  It will take around 4 minutes.  Remove the bacon, leaving any fat in the pan.

Add butter and fregula to the pan, medium heat and stir to toast.  This will take around 3 minutes.

Add the stock, bring to a boil and simmer part covered.  Cook for around 10 minutes, stirring occasionally.  The fregula should be just under, most take 12 minutes.

Stir in the bacon, raw courgette, most of the cheese and mint/parsley mix.

Lid on our pasta, heat off, 2 minutes 

Grab a couple of serving bowls, divide the fregula and garnish with remaining herbs and cheese. 

More small pasta:

Orzo with Squash Kale and pancetta

Traditional Croziflette Savoie