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Roasted Broccoli & Fregola Sarda
with Hard-Boiled Eggs & Tahini Dressing
Customer Favorite
Mediterranean Diet
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Time25-35 mins
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Servings2
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NutritionEst. 760 calories
In this Middle Eastern-inspired recipe, we’re putting an exciting spin on warm pasta salad. We’re tossing fregola sarda (a round, toasted variety from Sardinia) with crunchy roasted almonds, crumbled pecorino cheese and za’atar-roasted broccoli—all combined with tahini-lemon dressing for a bright, nutty finish.
Get Cooking
fresh
ingredients
Title
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2 Pasture-Raised Eggs
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⅔ cup Fregola Sarda Pasta
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1 lb Broccoli
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1 clove Garlic
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1 Red Onion
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1 bunch Mint
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1 oz Pecorino Romano Cheese
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2 Tbsps Tahini
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3 Tbsps Roasted Almonds
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1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano, & Crushed Aleppo Pepper)
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1 Lemon
tried-and-true
kitchen tools
step-by-step
instructions
1
Prepare & roast the vegetables:
Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot and small pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and thinly slice the onion. Place the prepared vegetables on a sheet pan. Drizzle with olive oil and season with salt, pepper, and the za’atar seasoning; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients:
While the vegetables roast, halve the lemon; squeeze the juice into a bowl, straining out the seeds. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Roughly chop the almonds. Using a fork, crumble the cheese into small pieces. Pick the mint leaves off the stems; discard the stems.
3
Cook the pasta:
While the vegetables continue to roast, add the pasta to the medium pot of boiling water and cook 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
4
Make the hard-boiled eggs:
While the pasta cooks, carefully add the eggs to the small pot of boiling water and cook 9 to 10 minutes. Drain and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Transfer to a cutting board and thinly slice into rounds; season with salt and pepper.
5
Make the dressing:
While the eggs cook, to the bowl of lemon juice, add the tahini, 2 tablespoons of water, 2 tablespoons of olive oil, and as much of the garlic paste as you’d like. Whisk until smooth; season with salt and pepper to taste.
6
Finish & serve your dish:
To the pot of cooked pasta, add the roasted vegetables, chopped almonds, crumbled cheese, dressing, and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Serve the finished salad topped with the seasoned eggs and a drizzle of olive oil. Garnish with the mint leaves (tearing just before adding). Enjoy!
1
Prepare & roast the vegetables:
Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot and small pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and thinly slice the onion. Place the prepared vegetables on a sheet pan. Drizzle with olive oil and season with salt, pepper, and the za’atar seasoning; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients:
While the vegetables roast, halve the lemon; squeeze the juice into a bowl, straining out the seeds. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Roughly chop the almonds. Using a fork, crumble the cheese into small pieces. Pick the mint leaves off the stems; discard the stems.
3
Cook the pasta:
While the vegetables continue to roast, add the pasta to the medium pot of boiling water and cook 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
4
Make the hard-boiled eggs:
While the pasta cooks, carefully add the eggs to the small pot of boiling water and cook 9 to 10 minutes. Drain and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Transfer to a cutting board and thinly slice into rounds; season with salt and pepper.
5
Make the dressing:
While the eggs cook, to the bowl of lemon juice, add the tahini, 2 tablespoons of water, 2 tablespoons of olive oil, and as much of the garlic paste as you’d like. Whisk until smooth; season with salt and pepper to taste.
6
Finish & serve your dish:
To the pot of cooked pasta, add the roasted vegetables, chopped almonds, crumbled cheese, dressing, and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Serve the finished salad topped with the seasoned eggs and a drizzle of olive oil. Garnish with the mint leaves (tearing just before adding). Enjoy!
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