Fregola Sarda With Broccolini and Basil is a simple yet vibrant vegetarian dish that combines nutty, toasted fregola sarda pasta with crisp-tender roasted broccolini, creamy cannellini beans, and fresh basil.
If you’re a fan of pearl couscous, prepare to fall head over heels for its rustic Italian cousin: fregola sarda. The toasted pasta has a nutty flavor and chewy texture and is undoubtedly the shining star of this satisfying vegetarian meal that features traditional Italian flavors.
A rich and tangy blend of olive oil, garlic, and lemon juice coats the small, round pasta, while canned cannellini beans add a creamy texture and loads of fiber and protein. The dish is topped with tender roasted broccolini, and garnished with pine nuts, parmesan cheese, and fresh basil for a flavorful and impressive finish.
Because it’s so easy to make, you can quickly whip up a batch to enjoy warm for a weeknight dinner or an impromptu gathering with friends. It’s quick and easy to make and so versatile that it can be enjoyed all year round.
Table of Contents
What is Fregola Sarda?
Fregola Sarda is a small, round Sardinian pasta. It’s sometimes called Sardinian couscous since it looks and tastes similar to pearl couscous. It’s made with durum wheat semolina and water, then dried and toasted, resulting in a nutty flavor and rough texture. This rustic quality gives it a slightly chewier texture than couscous and helps it cling to sauces.
Ingredients for Fregola Sarda With Broccolini
This hearty dish features everyday, versatile ingredients, which means, besides the pasta, you probably already have many of the ingredients you’ll need on hand. It comes together in under half an hour and can be enjoyed warm or chilled, so you can enjoy it right away and then snack on any leftovers right out of the fridge.
- Fregola Sarda: This small, round semolina pasta has a nutty flavor. Find it in the international aisle of some grocery stores, at your local Italian market, or online.
- Salt: As with most Italian pasta recipes, salt is added to the boiling water, helping to flavor the pasta from the inside out.
- Broccolini: Broccolini adds flavor, texture, and color to this rustic pasta dish. Roasting it with a drizzle of olive oil and a sprinkling of salt highlights its refined sweetness and delicate texture. Its leaves tend to crisp while roasting, adding even more texture. Broccolini varies in size and texture. Sometimes it has more stems and stalks while other times its leafier. Any version will work in this recipe.
- Extra virgin olive oil: Extra virgin olive oil adds a peppery finish and velvety texture to the cooked pasta. It’s also used to coat the broccolini to keep it hydrated and encourage browning.
- READ MORE: Check out Olive Oil 101 to learn more about olive oil and it’s many benefits.
- TRY IT: We offer high quality extra virgin olive oils from around the Mediterranean in our shop. Any will work in this recipe, but if you’re new to these olive oils, the Italian Nocellara would be a good first choice.
- Lemon: Lemon juice is added to the pasta, adding bright, citrusy notes. Then lemon zest tops the finished dish to further highlight the flavors of the pasta and broccolini.
- Garlic: A small amount of minced garlic is mixed into the pasta just after it cooks, infusing it with a hint of spice.
- Cannellini beans: These large, white beans add a creamy consistency to this recipe, as well as an extra serving of plant-based protein.
- Pine nuts: This delicate nut finishes the dish with a sweet and buttery taste and soft crunch.
- Fresh basil: Torn basil leaves add a stunning pop of color and herbal essence that compliments the citrusy flavors of lemon juice and zest.
- Parmesan cheese: Grated parmesan tops this dish, finishing it with a creamy texture and umami flavor.
How to Cook Fregola Sarda with Broccolini
This dish comes together in just a few simple steps, which means you’ll have it on your table in practically no time.
- Get Ready. Preheat the oven to 400°F. Fill a large pot with 4 quarts of water. Bring to a rolling boil. Drain and rinse 1 (15.5 ounce) can cannellini beans.
- Cook the fregola sarda. Once the water is boiling, add about 1 1/2 tablespoons sea salt, then 1 pound package fregola sarda, and cook to al dente, about 10 minutes.
- Roast the broccolini. While the pasta cooks, arrange 3/4 pound broccolini in a single layer on a rimmed baking sheet. Drizzle evenly with about a tablespoon of olive oil and sprinkle with salt. Roast until the tips have developed a golden brown color, about 12 minutes. The stems should remain bright green and slightly firm.
- Season the fregola sarda. While the broccolini is roasting, drain and return the pasta to the pot over low heat. Mix in about 2 to 3 tablespoons olive oil, 1/4 cup lemon juice, 2 minced garlic cloves, and beans. Stir gently, just until warmed through.
- Finish and serve. Transfer the fregola sarda to a large platter or serving dish. Top the pasta with the broccolini. Sprinkle with 1/4 cup pine nuts, lemon zest, 1/2 cup loosely packed fresh basil leaves, chopped or torn if large, 1/2 cup grated Parmesan cheese, and a drizzle of olive oil.
Swaps and Substitutions
This dish is easy to adapt! Simply substitute a few of the ingredients for those you prefer or for those that you already have on hand. Here are a few ideas to inspire you:
- Fregola Sarda: Any small pasta, like pearl couscous or acini di pepe.
- Cannelini Beans: Almost any white bean will taste great in this recipe so try substituting the cannellini beans for navy beans, gigante beans, great northern beans, or even baby lima beans.
- Basil: flat-leaf parsley
- Brocollini: chopped broccoli crowns, asparagus. Hearty sauteed greens including chard, collard greens, or kale work well in this dish in place of the roasted broccolini.
What to Serve with Fregola Sarda with Broccolini
This dish is hearty enough to enjoy on its own as a vegetarian main. It also makes a brilliant side dish since it features a mix of carbs and vegetables.
Try serving it alongside an Italian meat entree like Crispiest Breaded Chicken Cutlets, Pork Chops with Bay Leaf and Lemon Slices, or Tagliata di Manzo (Italian Steak with Arugula and Parmesan). Need a vegetarian accompaniment? Try it with another Sardinian favorite, the chickpea flour pancake Farinata.
And don’t forget something sweet for dessert. A bight and zesty lemon tart or a sweet and simple almond cookie like Ricciarelli.
Leftovers and Making Ahead
One of the best things about this dish is its versatility. Aside from the flexibility in ingredients, it also tastes great when served hot, warm, or cold. And the longer it sits, the more the pasta absorbs the delicious lemon juices.
To make it ahead of time, prepare the pasta, then leave it at room temperature for up to 2 hours before roasting and adding the broccolini and garnishes.
Alternatively, you can prepare the entire recipe and refrigerate it in an airtight container for up to 3 days. When ready to serve, simply plate each dish, or gently warm it in a pan beforehand.
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Fregola Sarda with Broccolini
Ingredients
- 1 pound fregola sarda
- sea salt
- 3/4 pound broccolini
- extra virgin olive oil
- 1/4 cup fresh lemon juice
- 2 garlic cloves, crushed
- 1 (15.5 ounce) can cannellini beans, drained and rinsed
- 1/4 cup pine nuts
- lemon zest
- 1/2 cup loosely packed fresh basil leaves, chopped or torn if large
- 1/2 cup grated Parmesan cheese
Instructions
- Get Ready. Preheat the oven to 400°F. Fill a large pot with 4 quarts of water. Bring to a rolling boil.
- Cook the fregola sarda. Once the water is boiling, add about 1 1/2 tablespoons sea salt, then the pasta, and cook to al dente, about 10 minutes.
- Roast the broccolini. Arrange the broccolini in a single layer on a rimmed baking sheet. Drizzle evenly with about a tablespoon of olive oil and sprinkle with salt. Roast for until the tips have developed a golden brown color, about 12 minutes. The stems should remain bright green and slightly firm.
- Season the fregola sarda. While the broccolini is roasting, drain and return the pasta to the pot over low heat. Mix in about 2 to 3 tablespoons olive oil, lemon juice, garlic, and beans. Stir gently, just until warmed through.
- Finish and serve. Transfer the fregola sarda to a large platter or serving dish. Top the pasta with the broccolini. Sprinkle with pine nuts, lemon zest, basil, Parmesan cheese, and a drizzle of olive oil.
Notes
Nutrition
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