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Captivating Crumbles: Fregola Sarda with Sun-dried Tomato Pesto, Celery Root, Carrots, Rutabaga

Fregola pasta topped with sun-dried tomato pesto, celery root, carrots, rutabaga, crispy olives, garlic and croutons.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 4
Course: Main Course, Pasta
Cuisine: American, Italian, Mediterranean
Ingredients Method Notes

Ingredients
  

  • 3-4 servings dried fregola
  • 1 tbsp vegetable broth or olive oil
  • 2 shallots minced
  • 4 cloves garlic minced
  • 1 cup celery root diced
  • 1 1/2 cup rutabaga diced
  • 2 cups rainbow carrots diced
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 squeeze fresh lemon juice
  • 3/4 cup sun-dried tomato pesto*

Method
 

  1. Cook fregola according to the package directions. Before draining reserve 1-2 cups of cooking liquid.
  2. Heat 1 tbsp of olive oil or vegetable broth in a shallow pan over medium heat.
  3. Add shallots, garlic, celery root, rutabaga, and carrots to the pan and cook for 2 minutes.
  4. Add fresh herbs and cook another two minutes.
  5. Add the sun-dried tomato pesto and 1/2 cup of reserved fregola cooking liquid. Stir to combine.
  6. Taste and adjust seasonings. Add pesto, additional cooking liquid, or spices according to taste.
Serving suggestions
  1. Serve over fregola and top with crispy rosemary olives and croutons* and additional pesto if desired.

Notes

*See previous recipes for sun-dried tomato pesto and crispy rosemary olives and croutons.