Molly Baz's Spicy Green Fregola
An easy pasta dish that's as delicious as a side as it is a main.
Ingredients
- 2½ cups fregola or pearl couscous
Spicy Green Sauce
- 1 large bunch dill coarsely chopped
- 2 serrano chilies or 1 jalapeno coarsely chopped
- 5 oz pkg baby spinach
- 1 clove garlic
- big pinch kosher salt
- ⅔ cup extra-virgin olive oil
Salty Yog
- ⅔ cup plain whole-milk yogurt not Greek
- ¼ tsp kosher salt approx
- 1 lemon juiced
- sesame seeds for sprinkling
- freshly ground black pepper
Instructions
- Bring large pot of salted water to a boil. Stir in fregola and cook until al dente following package directions, tasting as you go. Drain; rinse under cold water until cool. Transfer to large bowl.
Spicy Green Sauce
- In blender or food processor, add dill, chilies, baby spinach, garlic and salt. Add olive oil, then blend on high until smooth, 1 minute. Taste, adding more salt if needed.
- Pour spicy green sauce over fregola. Add lemon juice, stirring well to coat. Taste and adjust seasoning – does it need more salt? More lemon?
Salty Yog
- In small bowl, stir together yogurt and salt. It should taste salted but not overly salty! You decide!
- Make a well in centre of fregola mixture and spoon salty yog into well. Sprinkle with sesame seeds and a crack or two of black pepper and serve!