Fregola Sarda Pasta Salad

with Sugar Snap Peas, Fried Leek, & Spicy Ricotta

55 MIN

2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Peas and mint are a classic duo in spring cooking. For tonight's showstopping pasta salad, we’re tossing toasty fregola sarda with sautéed sugar snap peas and fresh mint. For a bit of creaminess in every bite, we’re serving our salad over a layer of ricotta, seasoned with a paste made from Calabrian chiles—a native of southern Italy, beloved for its spicy and slightly fruity flavor. A garnish of fried leek rounds it all out with delicately crispy texture.

See Plans

Nutrition

PER SERVING
Calories

660 Cals (est.)

View Full Nutrition

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the pasta:

Heat a medium pot of salted water to boiling on high. Once boiling, add the pasta; cook 14 to 16 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly; return to the pot. Set aside in a warm place.

2 Prepare the ingredients:

While the pasta cooks, wash and dry the fresh produce. Peel and roughly chop the garlic. Cut off and discard the stem end of each snap pea; pull off and discard the tough string that runs the length of the pod. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Trim off and discard the root end and upper, dark-green leaves of the leek. Halve lengthwise, then thinly slice crosswise. Place in a bowl of cold water and stir vigorously to remove any dirt between the layers. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Using a fork, break the Pecorino cheese into small pieces. Roughly chop the almonds. Pick the mint leaves off the stems; discard the stems.

3 Make the spicy ricotta:

In a medium bowl, combine the ricotta cheese and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Drizzle with olive oil and season with salt and pepper to taste.

4 Cook the snap peas:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, snap peas, and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the snap peas are bright green. Add 2 tablespoons of water and cook, stirring frequently, 1 to 2 minutes, or until the snap peas have softened and the water has cooked off. Season with salt and pepper to taste. Transfer to the pot of cooked pasta; stir to combine. Wipe out the pan.

5 Coat & fry the leek:

Using your hands (or a slotted spoon), remove the rinsed leek from the bowl of water and thoroughly pat dry with paper towels. Transfer to a large bowl and season with salt and pepper; toss to coat. Add the flour; toss to thoroughly coat. In the same pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of flour sizzles immediately when added to the pan, working in batches if necessary, add the coated leek in a single layer (tapping off any excess flour before adding). Cook, stirring frequently, 4 to 6 minutes per batch, or until golden brown and crispy. Transfer to a paper towel-lined plate; immediately season with salt and pepper.

6 Finish the pasta salad & plate your dish:

To the pot of cooked pasta and snap peas, add the radishes, Pecorino cheese, almonds, vinegar, and mint (tearing the leaves just before adding). Stir to thoroughly combine. Drizzle with olive oil; season with salt and pepper to taste. Divide the spicy ricotta between 2 dishes; spread into a thin layer. Top with the finished pasta salad and fried leek. Garnish with the green tops of the scallions. Enjoy!