Fregola Sarda with Green Pesto, Crispy Kale and Sour Cream by Tanerxaydin

Ingredients

• 200 g (7 oz) fregola sarda
• 1 bunch kale, tough stems removed and torn into pieces
• 2 tbsp olive oil
• 1/2 tsp salt, plus more for pasta water
• 1/4 tsp black pepper
• 1/2 cup green pesto
• 1/2 cup sour cream
• 1/4 cup grated parmesan cheese (optional, for garnish)

Instructions

1. Preheat your oven to 180°C (350°F). In a large bowl, toss the torn kale with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Spread the seasoned kale in a single layer on a baking sheet. Bake for 10-15 minutes, flipping halfway through, until the kale is crispy and slightly browned.
3. While the kale bakes, bring a large pot of generously salted water to a rolling boil. Add the Fregola Sarda and cook according to package instructions until al dente, typically 10-12 minutes.
4. Drain the cooked fregola, reserving about 1/4 cup of the pasta water. Transfer the fregola to a large serving bowl
5. Add 1/2 cup of green pesto to the fregola and toss to combine, ensuring every pearl is coated. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water to achieve a creamy consistency
6. Serve the pesto fregola immediately, topped with the crispy kale and a generous dollop of 1/2 cup sour cream. Garnish with 1/4 cup grated Parmesan cheese if desired.