Fregola with Vegetables and Pesto - Christina Cooks

Ingredients

• ½ cup fregola
• Sea salt
• 4-6 whole cloves fresh garlic, unpeeled
• 1 red onion, large dice
• 1 carrot, large dice
• 1 large zucchini, large dice
• 10-12 whole cherry tomatoes
• 1/2 cup cooked white beans or chickpeas
• Extra virgin olive oil
• Basil Pesto
• ½ cup walnut pieces, toasted
• 1 cup fresh basil leaves, loosely packed
• 2 cloves fresh garlic, peeled
• 1 teaspoon balsamic vinegar
• 2 tablespoons white miso
• 1/3 cup extra virgin olive oil