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Fregola with Spring Leeks and Kale-Parmesan Pesto

This pasta dish screams spring with leeks, kale and lots of bright citrus. Use our jarred pesto and tomatoes to make it even easier.

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Yield: 4 servings as an appetizer

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Active Time: 30 minutes
Start to Finish: 30 minutes

For this recipe you’ll need:

1 cup uncooked fregola pasta
2 tablespoons extra virgin olive oil
2 leeks, white and light green parts cut into medium dice, and washed well
1/2 fennel bulb, cored and thinly sliced
1 cup semi-sun-dried "pomadoraccio" tomatoes (available at The Chopping Block)
Zest of 1 lemon
Kale-Parmesan Pesto, as needed (available at The Chopping Block)
Lemon juice to taste
1/2 cup Parmesan cheese, shaved
Salt and pepper to taste

Bring a pot of water to a boil and add a large pinch of salt.
Cook the fregola until al dente and drain to remove the excess starch. Transfer to a serving bowl and toss with a splash of olive oil to prevent sticking.
Heat a sauté pan over medium heat, and add the olive oil. Sauté the leeks and fennel until softened, and lightly caramelized around the edges.
Add the tomatoes and cook just until heated through.
Add the sautéed mixture to the cooked fregola, and toss well. Add the lemon zest, and just enough Kale-Parmesan Pesto to coat.
Add lemon juice to taste. Stir in the parmesan cheese, and season with salt and pepper to taste.
Serve warm or room temperature.