Pesto Fregula Pasta with Summer Vegetables

This pesto fregula pasta with summer vegetables is an easy, one-pot side dish full of bright summer color and flavor. It’s a tasty mix of tender toasted Sardinian fregula pasta, sweet summer vegetables, and herby pesto — all cooked together for maximum simplicity and taste.

This pesto fregula is a dish that really shines when the vegetables are in season.

The chewy, nutty texture of fregula (or fregola) - toasted Sardinian pasta shaped like fun little spheres - is perfect for making a fabulously brothy vegetable pasta dish with all that fragrant basil pesto

Using seasonal vegetables diced into small pieces is great way to make use of the vegetables you have on hand or can find in abundance during the warmer months.

You can enjoy this pesto fregula warm or at room temperature, and for a more complete meal it pairs really nicely with grilled meats, fish, or other summery mains.

Quick Summary

• A one-pot side dish made with fregula pasta, pesto, and summer vegetables
• Flexible: swap in different veggies
• Minimal prep, cooks all in one pot
• Vegetarian and can be made dairy-free
• Delicious warm or at room temperature

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• Quick Summary
• Ingredients
• Equipment
• Instructions
• Serving Suggestion
• Related
• Recipe
• Comments

Ingredients

• Fregula: chewy, nutty pasta that’s perfect for absorbing pesto
• Red bell pepper: adds sweetness and vibrant color
• Yellow bell pepper: for brightness and contrast
• Broccoli florets: for texture and earthy green flavor
• Cauliflower florets: mild and creamy, balances the dish
• Pesto: herbaceous, savory, and full of summer flavor
• Grated parmesan or pecorino: adds salty depth
• Salt: to season the fregula and vegetables
• Black pepper: for mild heat and complexity

Equipment

A moderately non-stick skillet or sauté pan.

Instructions

Prep the vegetables
Dice the red and yellow peppers. Chop the broccoli and cauliflower into small, even florets and set them aside — they’ll be added later to stay crisp and bright.

Combine everything in one pot
In a large pot or deep skillet, add the fregula, pesto, diced peppers, salt, and black pepper. Pour in 2.25 cups of water for 1200g / 1.25 cups of fregula).

Cook the fregula
Bring the pot to a boil over medium heat, then reduce to a simmer. Cook uncovered for about 6-8 minutes, stirring occasionally to prevent sticking.

Add the broccoli and cauliflower
After the initial cook, stir in the broccoli and cauliflower florets.

They go in later to prevent them from going mushy or sulphuric - adding them later keeps them vibrant and green.

Continue cooking for another 4-5 minutes, or until the fregula is tender, most of the water is absorbed, and the vegetables are just cooked but still vibrant.

Finish and serve
If the water has fully absorbed you can add about a ¼ cup more to keep the pasta saucy. Heat for 1-2 more minute while stirring.

Once the water is incorporated and everything is tender and warm, turn off the heat.

Stir in the grated cheese until melted and well distributed. Taste and adjust seasoning if needed. Serve warm or at room temperature.

Serving Suggestion

Serve the pesto fregula topped with fresh cracked black pepper and more grated cheese.

This pesto fregula pasta works well as a side for:

• Grilled chicken or fish - for a nice contrast try it with Crunchy Oat Crusted Chicken Schnitzel or go all out by pairing it with Prosciutto Wrapped Pork Tenderloin with Pistachio & Red Pepper.
• Can also be served at room temperature as a picnic or lunchbox dish with crusty bread and olives

Variations and Substitutions

• Vegetables: Zucchini, fennel, cherry tomatoes, or green beans all work well here. Just add tender vegetables later in the cooking process to avoid overcooking.
• Make it dairy-free: Use a dairy-free pesto and omit the cheese, or swap in nutritional yeast for a cheesy flavor.
• Add protein: Stir in chickpeas or grilled chicken for a more filling dish.

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