Ingredients Jump to Instructions ↓

  1. 1 pound fregola or orzo pasta, or Israeli couscous

  2. 1/4 cup extra-virgin olive oil

  3. 2 cups (about 10 ounces) cipollini onions, peeled and halved, or quartered if large Kosher salt and freshly ground black pepper

  4. 3 cloves garlic, minced

  5. 1 pound broccoli , cut into small florets

  6. 1/3 cup water

  7. 1 (15-ounce) can cannellini beans, rinsed and drained

  8. 1/2 cup grated Parmesan

  9. 2 large lemons, zested and juiced

  10. 1/2 cup extra-virgin olive oil

  11. 2 tablespoons honey

  12. 3 1/2 teaspoons kosher salt, divided

  13. 1 1/4 teaspoons freshly ground black pepper, divided

  14. 1 cup (about 1 ounce) chopped fresh chives

Instructions Jump to Ingredients ↑

  1. Dressing: For the salad: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and place in a large serving bowl. In a medium saucepan , heat the oil over medium-high heat. Add the onions and season with a pinch of salt and pepper. Cook, stirring occasionally until golden and tender, about 10 minutes. Add the garlic and cook for 30 seconds until aromatic . Add the broccoli and saute for 1 minute. Add the water and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cover the pan and cook until the broccoli is tender, about 4 minutes. Add the beans and cook for 1 minute until warmed through. Transfer the onion mixture to the serving bowl. Add the Parmesan cheese and toss with the fregola. For the dressing: In a small bowl, combine the lemon zest , lemon juice, olive oil, honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisk until smooth. Stir in the chives. Pour the dressing over the fregola and toss well until coated. Season with the remaining 3 teaspoons of salt and 1 teaspoon pepper and serve.


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