Fregola with Cavolo Nero Pesto, Burrata, and Pistachios

30 min.

2 servings

Cook the fregola according to the instructions on the package, then rinse with cold water.
Heat a frying pan with 2 tbsp olive oil and sauté the sliced garlic. Add the chopped cavolo nero without the stems (or kale) along with the chili flakes and a pinch of salt. Cook for 2 minutes until slightly wilted, then transfer to a blender.
Add a handful of grated Parmesan, the pine nuts, the boiling water, and a small piece of stock cube to the blender. Blend until smooth and adjust seasoning to taste. (Reserve a small amount of pesto for drizzling over the dish later.)
Stir the pesto through the cooked fregola and warm it briefly.
Divide the fregola over the plates. Open the burrata and spoon some of the creamy interior onto the fregola. Season with salt and pepper, drizzle with extra pesto and olive oil, and garnish with the pistachios and some extra grated Parmesan.