Pasta: Fregola Artichoke Almonds Feta
by Lishka DeVoss

Mint and dill amounts depend on whether dried or fresh, and taste preference.

YIELD 2 servings

INGREDIENTS

SMALL POT:
2 cups veggie or chicken stock (DO NOT over-season the stock.)
1 tbsp olive oil
3 garlic cloves, roughly chopped
red pepper flakes

INDIVIDUALLY (ready to use):
1/2 cup fregola
6 ounces frozen artichoke hearts, thawed and thickly slivered
lemon juice (optional, 1 tsp at most)
olive oil

SEASONINGS (ready to use, best if fresh):
mint
dill
black pepper
2 tsp harissa oil, optional

FOR SERVING:
1/4 cup slivered almonds, toasted
1/4 cup crumbled feta cheese

PREPARATION

1. Bring SMALL POT to a boil and add fregola; lower heat and simmer 12 minutes (or more), until almost cooked (taste it) and then turn off heat. (As it sits, fregola will soak up any remaining liquid and finish cooking.)

2. In a 12-inch skillet over medium heat, add some oil. When hot, add artichokes, SEASONINGS, and a splash of lemon juice; cook and stir until heated — about 2 minutes.

3. Add SMALL POT with fregola; stir continuously until hot (not too long).

TO SERVE Plate and top with feta and almonds. Serve immediately.

Updated 2025-03-19

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