Ingredients

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.

Preparation

Method

  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.