Fregola with Salsa Verde, Goats Cheese, Broccoli and Peas

Name: Fregola with Salsa Verde, Goats Cheese, Broccoli and Peas
Ingredients: 250g fregola; 400g tender stem broccoli, cut the stalks off and keep the heads separate; 200g frozen peas; 150g goats cheese - I've used hard goats cheese in this recipe; A few rocket leaves (optional); 1 tablespoon of butter; 2 cloves of garlic, crushed and finely diced; 2 tablespoons red wine vinegar; 2 teaspoons dijon mustard; A handful of fresh parsley, leaves picked and finely chopped; A handful of fresh basil, leaves picked and finely chopped (save a few leaves whole for the salad to garnish at the end); A small handful of fresh mint, leaves picked and finely chopped; 4 anchovy fillets, finely chopped; 1 tablespoon of capers, rinsed and chopped; 10 tablespoons of extra virgin olive oil, plus a little extra for frying

somersetfoodie.com

Fregola is a traditional pasta from Sardinia. It's made using Durum wheat semolina that's rolled into small balls and toasted in an oven, giving a nutty flavour and texture. Fregola sits...

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Ingredients

250g fregola
400g tender stem broccoli, cut the stalks off and keep the heads separate
200g frozen peas
150g goats cheese - I've used hard goats cheese in this recipe
A few rocket leaves (optional)
1 tablespoon of butter
2 cloves of garlic, crushed and finely diced
2 tablespoons red wine vinegar
2 teaspoons dijon mustard
A handful of fresh parsley, leaves picked and finely chopped
A handful of fresh basil, leaves picked and finely chopped (save a few leaves whole for the salad to garnish at the end)
A small handful of fresh mint, leaves picked and finely chopped
4 anchovy fillets, finely chopped
1 tablespoon of capers, rinsed and chopped
10 tablespoons of extra virgin olive oil, plus a little extra for frying