It keeps super well for a quick lunch / meal prep and can be eaten warm or cold. If you can’t get hold of the fregola you could sub it out for any other short pasta.
Ingredients
Makes 3-4 portions
150g cavolo nero, leaves stripped from stalks
2tbsp toasted nuts or seeds (I used walnuts)
1 clove garlic
3 tbsp evoo
2 tbsp grated Parmesan
A little lemon zest & a good squeeze of juice
Salt & pepper
250g fregola
2 tbsp sundried tomatoes, roughly chopped
240g cooked white beans, drained
2 Tbsp ricotta
Recipe
1. Bring a large pan of salted water to a rolling boil, cook the pasta to al dente and drain
2. Meanwhile make the pesto – bring a pan of water to a boil add the cavolo stalks, cook out for 2 mins, then add the leaves for one more minute and drain. Blend the cavolo, nuts, Parmesan, olive oil, garlic, lemon, salt & pepper to taste until smoothish in a food processor or pestle and mortar
3. Mix together the beans, pasta, pesto & sundried tomatoes & season to taste. Spoon into bowls and top with a little ricotta and more pesto
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