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Roasted Broccoli & Fregola Sarda
with Hard-Boiled Eggs & Tahini Dressing
30 MIN
+$4.95/serving
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 roasted 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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NutritionPER SERVING
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Calories890 Cals (est.)
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fresh
ingredients
Title
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3 oz Diced Pancetta
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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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1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
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¼ cup Grated Parmesan Cheese
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 prepared vegetables 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 10 minutes. Leaving the oven on, remove from the oven. Add the pancetta in an even layer. Return to the oven and roast 10 to 12 minutes, or until the vegetables are browned and tender when pierced with a fork and the pancetta is crispy and cooked through. Remove from the oven.
2
Prepare the remaining ingredients
Meanwhile, halve the lemon; squeeze the juice into a medium bowl, straining out the seeds. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. 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. 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, uncovered, 7 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
5
Make the dressing
Meanwhile, 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. Taste, then season with salt and pepper if desired.
6
Finish the pasta & serve your dish
To the pot of cooked pasta, add the roasted vegetables and pancetta, almonds, cheese, 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 prepared vegetables 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 10 minutes. Leaving the oven on, remove from the oven. Add the pancetta in an even layer. Return to the oven and roast 10 to 12 minutes, or until the vegetables are browned and tender when pierced with a fork and the pancetta is crispy and cooked through. Remove from the oven.
2
Prepare the remaining ingredients
Meanwhile, halve the lemon; squeeze the juice into a medium bowl, straining out the seeds. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. 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. 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, uncovered, 7 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
5
Make the dressing
Meanwhile, 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. Taste, then season with salt and pepper if desired.
6
Finish the pasta & serve your dish
To the pot of cooked pasta, add the roasted vegetables and pancetta, almonds, cheese, 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