Ramp & Snap Pea Fregola Sarda with Parmesan Cheese & Walnuts

Ramp & Snap Pea Fregola Sarda

with Parmesan Cheese & Walnuts

20 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Let’s go wild with our produce! We’re making fregola sarda with ramps and oyster mushrooms— two incredible, prized finds for foragers everywhere. Ramps, also called wild leeks, are a green-leafed specialty known for their fragrance and mellow, savory taste. Oyster mushrooms, whose ridged caps are said to resemble oyster shells, impart delicate, woodsy notes to the pasta. We’re harnessing these complementary flavors with delicious, complex results. Enjoy, chefs!

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Ramp & Snap Pea Fregola Sarda with Parmesan Cheese & Walnuts
Title
time-saving
tips & techniques
Cook the fregola sarda:
1 Cook the fregola sarda:

Heat a large pot of salted water to boiling on high. Once boiling, add the fregola sarda pasta. Cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserve ½ cup of the pasta cooking water, drain thoroughly and set aside in a warm place.

Prepare the ingredients:
2 Prepare the ingredients:

While the pasta cooks, wash and dry the fresh produce. Trim off and discard the root ends of the mushrooms; cut into bite-sized pieces. Using a peeler, remove the rind of the lemon, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Trim off and discard the root ends of the ramps; if any dirt is noticeable, wash until clean. Thinly slice the white bottoms of the ramps; roughly chop the green tops. Peel, halve and thinly slice the onion. Trim off and discard the ends of the snap peas; pull off the tough string that runs the length of each pod. Cut the pods into thirds. Pick the mint off the stems; discard the stems.

Brown the mushrooms:
3 Brown the mushrooms:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 3 to 5 minutes, or until browned and crispy. Transfer to a paper towel-lined plate; season with salt and pepper to taste. Wipe out the pan.

Cook the vegetables:
4 Cook the vegetables:

In the pan used to brown the mushrooms, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the snap peas, white bottoms of the ramps and walnuts; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the snap peas are bright green.

Finish the fregola sarda:
5 Finish the fregola sarda:

To the pan of vegetables, add the green leaves of the ramps, lemon zest, butter, cooked fregola sarda pasta, browned mushrooms, the juice of all 4 lemon wedges, half the Parmesan cheese and half the reserved pasta cooking water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined; season with salt and pepper to taste. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.)

Plate your dish:
6 Plate your dish:

Divide the finished fregola sarda pasta between 2 dishes. Garnish with the mint and remaining Parmesan cheese. Enjoy!

Tips from Home Chefs

Cook the fregola sarda:
1 Cook the fregola sarda:

Heat a large pot of salted water to boiling on high. Once boiling, add the fregola sarda pasta. Cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserve ½ cup of the pasta cooking water, drain thoroughly and set aside in a warm place.

2 Prepare the ingredients:

While the pasta cooks, wash and dry the fresh produce. Trim off and discard the root ends of the mushrooms; cut into bite-sized pieces. Using a peeler, remove the rind of the lemon, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Trim off and discard the root ends of the ramps; if any dirt is noticeable, wash until clean. Thinly slice the white bottoms of the ramps; roughly chop the green tops. Peel, halve and thinly slice the onion. Trim off and discard the ends of the snap peas; pull off the tough string that runs the length of each pod. Cut the pods into thirds. Pick the mint off the stems; discard the stems.

Brown the mushrooms:
3 Brown the mushrooms:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 3 to 5 minutes, or until browned and crispy. Transfer to a paper towel-lined plate; season with salt and pepper to taste. Wipe out the pan.

4 Cook the vegetables:

In the pan used to brown the mushrooms, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the snap peas, white bottoms of the ramps and walnuts; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the snap peas are bright green.

Cook the vegetables:
Finish the fregola sarda:
5 Finish the fregola sarda:

To the pan of vegetables, add the green leaves of the ramps, lemon zest, butter, cooked fregola sarda pasta, browned mushrooms, the juice of all 4 lemon wedges, half the Parmesan cheese and half the reserved pasta cooking water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined; season with salt and pepper to taste. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.)

6 Plate your dish:

Divide the finished fregola sarda pasta between 2 dishes. Garnish with the mint and remaining Parmesan cheese. Enjoy!

Plate your dish:
Browse Steps
1 of 6