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Roasted Broccoli & Fregola Sarda
with Hard-Boiled Eggs & Tahini Dressing
35 MIN
2 Servings
From the Test Kitchen
We’re putting an exciting spin on pasta salad in this Middle Eastern-inspired recipe. Warm fregola sarda—a round, toasted variety of pasta from Sardinia—is tossed with crunchy almonds, grated parmesan cheese, and za’atar-roasted vegetables. A tahini-lemon dressing brings it all together with bright, nutty flavor.
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Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
Vegetarian
-
NutritionPER SERVING
-
Calories720 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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 Lemon
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1 bunch Mint
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2 Tbsps Tahini
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2 Tbsps Sliced Roasted Almonds
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¼ cup Grated Parmesan Cheese
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1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the vegetables
Place an oven rack in the center of the oven; preheat to 450°F. Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. Fill a separate, medium pot 3/4 of the way up with salted water; cover and heat 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. Halve, peel, and thinly slice the onion. Place the broccoli florets and sliced onion on a sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the za’atar to coat (you may have extra). Toss to thoroughly 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
Meanwhile, peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve the lemon crosswise; squeeze the juice into a medium bowl, straining out the seeds. 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. Taste, then season with salt and pepper if desired. Pick the mint leaves off the stems.
3
Cook & slice the eggs
Carefully add the eggs to the small pot of boiling water and cook 9 minutes for hard-boiled. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Transfer to a cutting board and thinly slice into rounds; season with salt and pepper.
4
Cook the pasta
Meanwhile, place the pasta in a strainer and thoroughly rinse under water to remove any excess starch. Add to the medium pot of boiling water. Cook, stirring occasionally, 7 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
5
Finish the pasta & serve your dish
To the pot of cooked pasta, add the roasted vegetables, almonds, parmesan, dressing, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the sliced eggs. Drizzle with olive oil and 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; preheat to 450°F. Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. Fill a separate, medium pot 3/4 of the way up with salted water; cover and heat 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. Halve, peel, and thinly slice the onion. Place the broccoli florets and sliced onion on a sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the za’atar to coat (you may have extra). Toss to thoroughly 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
Meanwhile, peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve the lemon crosswise; squeeze the juice into a medium bowl, straining out the seeds. 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. Taste, then season with salt and pepper if desired. Pick the mint leaves off the stems.
3
Cook & slice the eggs
Carefully add the eggs to the small pot of boiling water and cook 9 minutes for hard-boiled. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Transfer to a cutting board and thinly slice into rounds; season with salt and pepper.
4
Cook the pasta
Meanwhile, place the pasta in a strainer and thoroughly rinse under water to remove any excess starch. Add to the medium pot of boiling water. Cook, stirring occasionally, 7 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
5
Finish the pasta & serve your dish
To the pot of cooked pasta, add the roasted vegetables, almonds, parmesan, dressing, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the sliced eggs. Drizzle with olive oil and garnish with the mint leaves (tearing just before adding). Enjoy!
Tips from Home Chefs