Fregola with Vegetables

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Preparation Instructions

1. Finely mince the garlic and parsley
2. In a skillet, heat the olive oil and add the garlic and half of the parsley, Sweat over medium heat.
3. Once the garlic starts to give off aroma and is nicely sweat, add in the tomato, let this come to a low simmer, next add in the vegetable broth.
4. Once this comes back to a simmer, add the fregola to the skillet, and stir to combine. Cover the skillet, and reduce heat to low, let the fregola simmer in the tomato until it is chewy but slightly al dente.
5. When the fregola is cooked, most of the liquid should be absorbed. Add in the remaining parsley, remove from heat, and stir in the Pecorino cheese. Transfer to a platter, and add in the torn basil leaves, a drizzle of Extra Virgin olive oil, and a few turns of freshly ground black pepper. Serve with additional Pecorino cheese.