Fregola is a small 'match-head' shaped pasta from Sardinia and a great alternative to the more usual penne and conchiglie (shell) shapes. Served room temperature this would make a great little picnic dish.
Fregola - 200g
Red & yellow peppers - 2 of each
Green pepper - 1
Medium onion - 1, peeled and finely chopped
Garlic - 6 fat cloves
Sun-dried tomatoes - 150g
Parmesan - 50g grated
Basil - 1 small bunch
Red wine vinegar - 2 tbsp
Dried chilli flakes - 1 tsp
Extra virgin olive oil - 100ml
Pea Shoots - a handful
Salt and freshly ground black pepper
Grill your peppers until charred, allow to cool a bit then peel off the skins, de-seed and tear into strips. Cook the pasta in salted boiling water for 6 to 8 minutes until al-dente. Gently fry the onion and garlic in a little olive oil until soft and starting to go golden. Blitz the fried onion mix in a food processor with the sun-dried tomatoes, parmesan, basil, chilli, vinegar and the rest of the olive oil to make a 'sort of' pesto. Season to taste.
Drain the pasta and then mix in the pesto and half the peppers while still warm. Check the seasoning again and transfer to a serving bowl. Top with the pea shoots and serve.