Summer Fregola Sarda Pasta Fill 1 Created with Sketch.

with Green Beans, Tomatoes & Hard Boiled Eggs

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 630 calories Group 22 Created with Sketch.
    Nutrition Label
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This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. This hearty, seasonal pasta salad gets bright, Italian-style flair thanks to tender onion roasted in a blend of Tuscan-inspired spices like fennel and sage, savory Grana Padano cheese, and briny capers—all brought together with a creamy, tangy dressing.

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Summer Fregola Sarda Pasta with Green Beans, Tomatoes & Hard Boiled Eggs
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Prepare & roast the onion:
1 Prepare & roast the onion:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot and a separate small pot with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Transfer to the foil. Drizzle with 1 tablespoon of olive oil; season with salt, pepper, and up to half the spice blend (you will have extra). Turn to coat; arrange in an even layer. Roast 14 to 16 minutes, or until tender when pierced with a fork. Remove from the oven.

Cook the pasta:
2 Cook the pasta:

While the onion roasts, add the pasta to the medium pot of boiling water. Cook, uncovered, 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Prepare the remaining ingredients & make the dressing:
3 Prepare the remaining ingredients & make the dressing:

While the pasta cooks, wash and dry the fresh produce. Halve the green beans. Halve the tomatoes. Crumble the cheese. In a bowl, whisk together the creamy mustard sauce and vinegar; season with salt and pepper. Add 2 tablespoons of olive oil and whisk until smooth.

Blanch & shock the green beans:
4 Blanch & shock the green beans:

Fill a medium bowl with ice water; add a pinch of salt. Set aside. Add the halved green beans to the small pot of boiling water. Cook 2 to 3 minutes, or until bright green and slightly softened. Leaving the pot of water boiling, using a slotted spoon or tongs, drain and immediately transfer to the bowl of ice water. Let stand until cool, then drain thoroughly and pat dry with paper towels.

Make the hard-boiled eggs & serve your dish:
5 Make the hard-boiled eggs & serve your dish:

Add the eggs to the same small pot of boiling water. Cook 9 minutes. Drain; rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Thinly slice; season with salt and pepper. To the pot of cooked pasta, add the halved tomatoes, shocked green beans, capers, crumbled cheese, roasted onion, and dressing; season with salt and pepper. Stir to combine. Serve the finished pasta topped with the seasoned eggs. Enjoy! 

Make ahead modifications:
6 Make ahead modifications:

Prepare as directed, except rinse the cooked pasta under cold water at the end of Step 2 and leave the cooked eggs unpeeled. Transfer the finished pasta and eggs to separate airtight containers. Cool, uncovered; cover and refrigerate. When ready to serve, peel the eggs. Thinly slice; season with salt and pepper. Serve the finished pasta topped with the seasoned eggs. Enjoy! 

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Prepare & roast the onion:
1 Prepare & roast the onion:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot and a separate small pot with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Transfer to the foil. Drizzle with 1 tablespoon of olive oil; season with salt, pepper, and up to half the spice blend (you will have extra). Turn to coat; arrange in an even layer. Roast 14 to 16 minutes, or until tender when pierced with a fork. Remove from the oven.

2 Cook the pasta:

While the onion roasts, add the pasta to the medium pot of boiling water. Cook, uncovered, 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the pasta:
Prepare the remaining ingredients & make the dressing:
3 Prepare the remaining ingredients & make the dressing:

While the pasta cooks, wash and dry the fresh produce. Halve the green beans. Halve the tomatoes. Crumble the cheese. In a bowl, whisk together the creamy mustard sauce and vinegar; season with salt and pepper. Add 2 tablespoons of olive oil and whisk until smooth.

4 Blanch & shock the green beans:

Fill a medium bowl with ice water; add a pinch of salt. Set aside. Add the halved green beans to the small pot of boiling water. Cook 2 to 3 minutes, or until bright green and slightly softened. Leaving the pot of water boiling, using a slotted spoon or tongs, drain and immediately transfer to the bowl of ice water. Let stand until cool, then drain thoroughly and pat dry with paper towels.

Blanch & shock the green beans:
Make the hard-boiled eggs & serve your dish:
5 Make the hard-boiled eggs & serve your dish:

Add the eggs to the same small pot of boiling water. Cook 9 minutes. Drain; rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Thinly slice; season with salt and pepper. To the pot of cooked pasta, add the halved tomatoes, shocked green beans, capers, crumbled cheese, roasted onion, and dressing; season with salt and pepper. Stir to combine. Serve the finished pasta topped with the seasoned eggs. Enjoy! 

6 Make ahead modifications:

Prepare as directed, except rinse the cooked pasta under cold water at the end of Step 2 and leave the cooked eggs unpeeled. Transfer the finished pasta and eggs to separate airtight containers. Cool, uncovered; cover and refrigerate. When ready to serve, peel the eggs. Thinly slice; season with salt and pepper. Serve the finished pasta topped with the seasoned eggs. Enjoy! 

Make ahead modifications: