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
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
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

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!

See Plans
  • 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