Toasted Fregula with Asparagus

Inspired by North Africa's couscous, Sardinians created fregula, their own version of semolina pasta. To make fregula, they rub semolina flour and water together in a circular motion to form a round shape. Traditionally they then sun dry and toast it, giving it a rich, nutty flavor. While spaghetti and other types of pasta are used in Sardinia, fregula is more widely used on the island.

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Step 1

In a soup pot, sauté onion and asparagus in olive oil until onion is wilted, about 5 minutes. Add fregula and sauté for about 5 minutes-or until lightly browned-over medium heat.

Step 2

Slowly add the broth, letting it absorb fully, about 10 minutes. Remove from

Step 3

heat.

Step 4

Lightly toss pasta and veggies, and let sit, covered, for about 30 minutes.

Step 5

Add salt and pepper to taste and drizzle with olive oil to serve.