A soupy dish made with the Sardinian pasta, plus peas and bacon, makes this a comforting weekend supper
Fregola is a bobbly Sardinian pasta that I really like, partly due to my deep love of the texture of sago and tapioca. Cooking it with peas makes for a pleasingly spherical supper. This is a sort of soupy dish, a bit like risi e bisi.
Serves 2
fregola 150g
frozen peas 100g
light olive oil 1½ tbsp
smoked streaky bacon 60g
banana shallot 1, finely sliced
white wine 100ml
chicken or vegetable stock 400ml
butter 30g (2 tbsp)
parmesan 30g, freshly grated
mint 3 sprigs, leaves picked and finely chopped