SARDINIAN FREGOLA WITH PESTO OF ZUCCHINI AND POTATOES

redmilk-food-redrecipe-coconut_IMGIngredients:

200 gr sardinian fregola
1 vegetable stock cube
3 dark zucchini
20 gr toasted almonds
20 gr walnuts
2 potatoes (medium size)
1 sprig fresh oregano
salt
olive oil

1. Prepare the vegetable broth in a large pot (using the stock cube or fresh vegetables). Bring it to boil, then add the fregola and cook for 15 minutes.

2. Meanwhile for the pesto, cut the zucchini and let them dry on a cloth, in this way part of the water they contain will be absorbed. Then put them in a mixer or in a food processor with almonds, walnuts, salt and olive oil for a couple of minutes (adjust salt if necessary).

3. Dice the potatoes and put them in a pan with few olive oil until they are cooked. In a bowl stir the fregola previously drained with the pesto. At last add the potatoes and fresh oregano.

difficulty: 1/5