Fregola Sarda with Verde Sauce
In late spring, I was tasked to create a pesto. The only problem was that basil is not traditionally available in the farmers markets in New York City until mid-summer. There is, however, an abundance of kale and herbs such as dill, mint, chives, and parsley. And so this riff off of traditional pesto was born.
We’re in the full swing of summer now, but all the ingredients I used for that late-spring pesto are still available today. It’s a sauce that spans the seasons and is too good not to make immediately. It pairs particularly well with fregola (a pasta similar to Israeli coucous) because it’s hard to overcook and has a great texture. You can serve the pasta hot but if you serve it cold, as a salad, the nutty wood-fired flavor from the fregola really shines through.
1 (about 17.6-ounce) package
medium fregola sarda
1 tablespoon
plus 1 cup extra-virgin olive oil, divided
1 medium bunch
flat-leaf kale (about 6 ounces)
1 large bunch
fresh chives (about 2 ounces)
2 small or 1 large bunch fresh parsley
1 medium bunch
fresh dill (to get 2 ounces coarsely chopped fronds and tender stems)
1 large bunch
fresh mint (to get 2 ounces picked leaves)
6 bunches
fresh tarragon (about 3 ounces)
1 ounce
Pecorino Romano cheese, plus more for garnish
4 medium lemons
1/2 cup
water
2 teaspoons
kosher salt, plus more for the pasta water and as needed
4 cloves
garlic
1 teaspoon
Calabrian chile flakes or red pepper flakes (optional)
2 tablespoons
unsalted pistachios (optional)
INSTRUCTIONS
Bring a large pot of heavily salted water to a boil over medium-high heat. Add 1 (about 17.6-ounce) package fregola sarda. Cook, stirring occasionally, until al dente, 10 to 11 minutes. Meanwhile, line a rimmed baking sheet with parchment paper.
Drain the fregola. Transfer to the baking sheet, drizzle with 1 tablespoon of the olive oil, and toss to coat. Spread out into an even layer and let cool to room temperature. Meanwhile, prepare the verde sauce.
Prepare the following, adding each to the same large bowl as you complete it: Strip the leaves from 1 medium bunch flat-leaf kale; discard the stems and coarsely chop the leaves. Coarsely chop 1 large bunch fresh chives (about 2 cups). Pick the leaves from 2 small or 1 large bunch fresh parsley until you have 2 1/2 cups. Coarsely chop the fronds and tender stems from 1 medium bunch fresh dill until you have about 2 cups. Pick the leaves from 1 large bunch fresh mint until you have 3 cups. Pick the leaves from 6 bunches fresh tarragon until you have 3 cups.
Finely grate 1 ounce Pecorino Romano cheese until you have 1/2 cup.
Finely grate the zest from 4 medium lemons until you have 1/4 cup. Juice the lemons until you have 1/2 cup. Place the lemon zest, lemon juice, remaining 1 cup extra-virgin olive oil, 1/2 cup water, 2 teaspoons kosher salt, 4 garlic cloves, and 1 teaspoon Calabrian chile flakes if desired in a blender. Blend, stopping and scraping down the sides of the blender as needed, until combined, about 30 seconds.
Adding the kale and herbs to the blender in batches, blend, starting from low speed and increasing to high speed and scraping down the sides of the blender as needed, until combined. Add the Pecorino and 2 tablespoons unsalted pistachios if desired, and blend until smooth and combined, about 1 minute.
Transfer the cooled fregola to a large bowl. Add 2 1/2 cups of the sauce and mix until combined. Taste and add more sauce or kosher salt as needed. Serve topped with more grated Pecorino.
RECIPE NOTES
Make ahead: The verde sauce can be made up to 1 day in advance and refrigerated in an airtight container. Press a sheet of plastic wrap directly onto the surface of the sauce before sealing the container to keep it from browning. The fregola can be cooked up to 2 days ahead and refrigerated in an airtight container.
Storage: Leftovers can be refrigerated for up to 1 day, the color will darken slightly.
