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Vegetable Fregola with Goat Cheese

September 21, 2010

Fregola is a thick bead style pasta, which is similar to Israeli couscous, but with more of an earthy toasted flavor. It is sold at specialty Italian stores or gourmet shops.

For this recipe, I took what was left in my fridge, roasted it, and then tossed it with the fregola and goat cheese. A seriously tasty and fast way to make dinner. The recipe is about 8 servings, so this is good for guests or lunches.

Vegetable Fregola with Goat Cheese

  • 2 cups of Fregola
  • 5 cups of veggie broth
  • 1 cup of wine
  • 1 Red Pepper, diced
  • 1 Orange/Yellow Pepper, diced
  • 1 bunch of swiss chard, chopped
  • 1 bunch of asparagus, chopped
  • 1 cup of grape tomatoes, halved
  • 1 tb of herbs du provence
  • olive oil
  • lemon juice
  • 1 cup of basil, chopped
  • 4 tb of goat cheese
  • sea salt and ground pepper to taste

1. Pre-heat the oven to 400

2. Oil a baking dish, and toss in the veggies and herbes du provence, but hold the basil. Sprinkle with the salt and lemon juice.

3. Roast in the oven for 18 minutes. Then, add in the basil, and let it cook for 2 more minutes

4. Meanwhile, boil the veggie broth and wine, and cook the fregola for about 15 minutes. Drain

5. Combine the fregola and veggies in a bowl. Break up pieces of goat cheese, and stir into the mixture for a creamy texture (picture below is pre-stirring).

6. Serve warm or cold.

One Comment leave one →
  1. September 24, 2010 7:20 pm

    Yum!This looks so delicious.I saw your blog from the foodie blog roll and I like what you have here.if you won’t mind I’d love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it’s all set, Thanks!

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