Fregola with Cavolo Nero Pesto, Burrata, and Pistachios

30 min.

2 servings

Fregola with Cavolo Nero Pesto, Burrata, and Pistachios

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200 g La Bio Idea Fregola
3 tbsp La Bio Idea Extra Virgin Olive Oil
150 g cavolo nero (or finely chopped kale as an alternative)
1 clove of garlic, thinly sliced
A pinch of chili flakes
A handful of grated Parmesan + extra for serving
A handful of roasted pine nuts
1 ball of burrata
50 g roasted and finely chopped pistachios
¼ cube of vegetable stock
50 ml boiling water

1. Cook the fregola
Cook the fregola for about 13 minutes, then drain and rinse with cold water.

2. Sauté the greens
Heat a frying pan with 2 tablespoons of olive oil and sauté the sliced garlic. Add the chopped cavolo nero (or kale) without the stems, along with the chili flakes and a pinch of salt. Cook for 2 minutes until slightly softened, then transfer to a blender.

3. Make the pesto
Add a handful of grated Parmesan, the pine nuts, boiling water, and ¼ stock cube to the blender. Blend until smooth, then season to taste. (Set aside a small amount of pesto for topping later.)

4. Mix the pesto with the fregola
Stir the pesto through the cooked fregola and warm it briefly over low heat.

5. Finish and serve
Divide the fregola between plates. Tear open the burrata and spoon some of the creamy centre over the fregola. Season with salt and pepper, drizzle with extra pesto and olive oil, and finish with pistachios and a little extra grated Parmesan.