FREGOLA WITH CORN

Fregola With Corn image

Provided by Elaine Louie

Categories quick

Time 30m

Yield 2 servings

Number Of Ingredients 8

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.

Steps:

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.
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.
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.

Nutrition Facts : @context http, Calories 719, UnsaturatedFat 5 grams, Carbohydrate 120 grams, Fat 14 grams, Fiber 10 grams, Protein 27 grams, SaturatedFat 7 grams, Sodium 959 milligrams, Sugar 5 grams, TransFat 0 grams