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Roasted Broccoli & Fregola Sarda with Hard-Boiled Eggs & Tahini Dressing
10 min prep time
25 min cook time
2servings
Recipe by
Blue Apron
Source
Blue Apron
Photo by
Blue Apron
How to Make Roasted Broccoli & Fregola Sarda with Hard-Boiled Eggs & Tahini Dressing
This Middle Eastern-inspired recipe is brimming with varied flavors and textures thanks to toasty pearls of fregola sarda pasta, roasted vegetables (seasoned with herby za’atar), and crunchy almonds—all brought together with a smooth, nutty tahini-lemon dressing.
10 min prep time
25 min cook time
2servings
1/2 recipe
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Step-By-Step Instructions:
- Prepare & roast the vegetables: Place an oven rack in the center of the oven, then preheat to 450°F. Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. Fill a separate, medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Halve, peel, and thinly slice the onion. Place the prepared vegetables on a sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt (optional), pepper, and the za’atar; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
- Prepare the remaining ingredients: Meanwhile, halve the lemon; squeeze the juice into a medium bowl, straining out the seeds. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Pick the mint leaves off the stems.
- Cook the pasta: Place the pasta in a strainer and thoroughly rinse under cold water to remove any excess starch. Transfer to the medium pot of boiling water. Cook, uncovered, 7 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
- Cook & slice the eggs: Meanwhile, carefully add the eggs to the small pot of boiling water and cook 9 to 10 minutes. Drain and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Transfer to a cutting board and thinly slice into rounds.
- Make the dressing: Meanwhile, to the bowl of lemon juice, add the tahini, 2 tablespoons of water, 2 tablespoons of olive oil, and as much of the garlic paste as you’d like. Whisk until combined and smooth.
- Finish & serve your dish: To the pot of cooked pasta, add the roasted vegetables, almonds , cheese, dressing, and 1/2 teaspoon of olive oil. Stir to combine. Serve the finished pasta topped with the sliced eggs. Drizzle with 1/2 teaspoon of olive oil and garnish with the mint leaves (tearing just before adding). Enjoy!
Nutrition facts
2 Servings
-
Serving Size
1/2 recipe
- Amount per serving Calories 720
-
Total Fat
41g
- Saturated Fat 8g
- Trans Fats 0g
- Cholesterol 265mg
- Sodium 780mg
-
Total Carbohydrate
67g
- Dietary Fiber 10g
- Total Sugars 8g
- Added Sugars 0g
- Protein 28g
- Potassium 1000mg
- Phosphorous 0mg
Ingredients
broccoli
1 lbs
red onion
1 med
olive oil (divided)
2 1/2 tbsp
za'atar seasoning
1 tbsp
lemon
1 med
garlic
1 clove
fresh mint
1 bunch
fregola sarda pasta
2/3 cup
eggs
2 large
water
2 tbsp
sliced almonds
2 tbsp
grated romano cheese
1/4 cup
tahini
2 tbsp
salt and pepper to taste
1 pinch
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