The vegan pesto fregola with Badeconca pecorino cheese

A fresh vegetarian recipe to celebrate the upcoming summer season

The vegan pesto fregola with Badeconca pecorino cheese

Posted on: Sat Jun 1 2019
The summer season is upon us and we’ve thought about celebrating the arrival of hopefully hotter days with a fresh vegetarian recipe that will awaken your palate. The vegan pesto fregola is a perfect dish for warm days when the fatigue and tiredness kicks in and we need to pay more attention to our diet. It is even more important during summer to eat balanced meals to make sure we have plenty of energy to make it through the day and cope with the warmer temperature.
The vegan pesto fregola is made with natural and organic ingredients. Basil is the king ingredient of pesto sauce and has anti-inflammatory, anti-bacterial and anti-ageing properties. Its frangrance adds a refreshing aroma to all dishes.

THE INGREDIENTS OF THE VEGAN PESTO FREGOLA WITH BADECONCA PECORINO CHEESE

Fregola: fregola is one of the most traditional Sardinian pasta, believed to be imported to Sardinia by north African sailors. Its texture and the authentic making process make it a great choice for both liquid and thick sauces.
Organic vegan pesto : the pesto sauce is ready to be used and it contains only organic basil, extra virgin olive oil, salt, cashew, walnuts and pinenuts.
Badeconca pecorino cheese : One of the most popular Sardinian cheeses, especially among vegetarians, as it is obtained from free-range sheep’s milk and vegetable rennet, which makes it easier to digest.
Organic olive oil: the extra virgin olive oil from the north-west of the Sardinia island that adds the extra Mediterranean touch to all recipes with its fruity and intense flavour.

Other optional ingredients for the vegan pesto fregola are a handful of cashew and pecan nuts, black pepper, fresh parsley and basil.

THE RECIPE: VEGAN PESTO FREGOLA WITH BADECONCA PECORINO CHEESE

Time: 15 minutes

Guests: 4

1. Bring water to boil, add a handful of salt and 320g of fregola pasta
2. In the meantime, cut the herbs, chunk the nuts, grate the Badeconca pecorino cheese and set them apart
3. After 10 minutes drain the fregola, add the organic pesto and the pecorino cheese. Stir until all ingredients come together nicely
4. Add the black pepper and the herbs to garnish the dish, serve and enjoy!

The vegan pesto fregola with Badeconca pecorino cheese is an excellent summer recipe, very easy and quick to make that will save you a lot of time in the kitchen without giving up on quality food. Try the vegan pesto fregola recipe at home and tag us on your pictures on facebook, Twitter or Instagram. We are sure your family and guests will appreciate it too.
Have a great and healthy summer everyone!

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