Fregola With Corn

Ingredients

• Salt
• 8 ounces fregola
• 1 tablespoon butter
• 1 ½ 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.

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    729 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 122 grams carbohydrates; 10 grams dietary fiber; 5 grams sugars; 27 grams protein; 29 milligrams cholesterol; 340 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

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.

30 minutes