Fregola with charred peppers, pine nuts + lemon dressing from The Fat Radish Kitchen Diaries: Putting Vegetables at the Center of the Plate by Ben Towill and Phil Winser and Nick Wilber and Julia Turshen

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Accompaniments: Grilled whole fish with spicy red grape salsa

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Israeli couscous or any grain for fregola Sarda pasta, and green bell peppers for shishito peppers. See recipe for suggested herbs.

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