Fregola (toasted Sardinian pasta) has an appealing texture in this tasty dish, where it's combined with smoky paprika, sesame seeds, coriander and salty feta cheese.
Slideshow: Fast Pasta Recipes
1 1/4 cups fregola or Israeli couscous (7 1/2 ounces)
1 1/2 teaspoons coriander seeds
1 small garlic clove
1/2 teaspoon fine sea salt, plus more for seasoning
1 tablespoon toasted sesame seeds, plus more for garnish
1/2 teaspoon sweet paprika
1/8 teaspoon smoked paprika
1 teaspoon honey
1/2 cup extra-virgin olive oil
4 ounces feta cheese, cubed or crumbled
1 cup arugula, chopped
How to Make It
In a saucepan of salted boiling water, cook the fregola until tender, about 20 minutes. Drain well, then transfer the fregola to a medium bowl to cool.
Meanwhile, in a nonstick skillet, toast the coriander seeds over moderately low heat until fragrant, 2 minutes. In a mortar or mini processor, puree the garlic with the 1/2 teaspoon of salt. Add the toasted coriander and 1 tablespoon sesame seeds and both paprikas; process to a paste. Add the honey and olive oil until a chunky sauce forms.
Add the sesame-paprika sauce to the fregola, stir well and season with salt. Transfer to a bowl and top with the feta and arugula. Garnish with sesame seeds and serve.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.