Fregola is a versatile Sardinian pasta similar to couscous. It can be used in hot dishes in the same way as pasta, or in a tabbouleh-type of dish like this as a starter, accompaniment or part of a buffet.
A handful of chopped parsley
A handful of chopped mint
4-5 spring onions, finely sliced
80g podded weight of peas, cooked
80g podded weight of broad beans, cooked
The juice of approximately two lemons to taste
100ml olive oil
Cook the fregola in simmering, lightly salted water for 10-12 minutes, then drain. Mix with all of the other ingredients and add enough lemon juice to taste, then season.