Fregola with Creamed Leeks & Peas
A random but exceptionally tasty dish thrown together using odds and ends from the fridge.
200g of Fregola
Knob of Butter
2 Cloves of Garlic
100ml of White Wine
50g of Peas
80g of Parmesan
4 Tbsp of Double Cream
300ml of Vegetable Stock
Sprig of Mint (optional)
Finely chop your onion, garlic and slice your leeks. Melt the butter in a large pan on a medium heat with a splash of olive oil. Add the onion and leeks and cook for 4-5 minutes until both have softened, stirring often. Add the garlic and cook for a further minute. Pour in the wine, give it a stir and simmer until reduced. Add the stock and peas to the pan on a high heat and cook for 8-10 minutes, stirring occasionally, until the stock has reduced.
Meanwhile, cook the fregola in a pot of boiling salted water as per pack instructions, until al dente.
Drain the fregola and stir it into the leek mixture on low heat. Grate your parmesan and add it to the pan, saving a handful for garnish. Add your cream and give it all a big stir to combine. Season with salt and pepper to taste.
Serve with the remaining parmesan, a couple of mint leaves if desired, and a drizzle of olive oil.