Fregola with Corn

By lorik

Ingredients

• Salt
• 8 ounces fregola
• 1 tablespoon butter
• 1 1/2 cups sweet corn kernels or frozen peas
• 1 cup sliced scallions
• 1 cup hot vegetable stock
• 3 tablespoons grated Parmigiano-Reggiano or Grana Padano cheese, or as needed
• Pepper.

Details

Adapted from newyorktimes.com

Preparation

Step 1

1. In a medium pot, bring lightly salted water to a boil. Add fregola and cook until tender yet springy and chewy, 12 to 14 minutes. Drain, rinse under cool water, and drain again.

2. Place a sauté pan over medium-high heat, and add butter, corn or peas, scallions, and vegetable stock. Cook at a lively simmer, stirring occasionally, until the corn or peas are cooked and the broth is reduced by about half, about 3 minutes.

3. Remove from heat, and add fregola and Parmigiano-Reggiano or Grana Padano. The mixture should be gooey like macaroni and cheese. Season with salt and pepper to taste. If desired, serve with a green salad.