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200 g/7 oz. fregola
3 tbsp of olive oil
1 shallot, finely chopped
2 courgettes, cut into rounds
3 garlic cloves, crushed
1 pinch of Aleppo chilli/hot red pepper flakes
2 corn on the cob, kernels shaved
Manchego, shaved, plus extra to garnish
15-20 fresh basil leaves, plus extra to garnish
Grated zest & juice of 1 lemon
Sea salt & black pepper
For the ricotta
250g block of ricotta
2 tbsp of olive oil
1 tbsp of runny honey
1 tsp of dried oregano
1 tsp of Aleppo chilli/hot red pepper flakes
Cook the fregola in a large saucepan of boiling water according to the pack instructions, then drain and set aside to cool, reserving about 250ml of the cooking water.
Heat 2 tablespoons of the oil in a large saute pan over a medium heat. Add the shallot and courgettes and some salt and pepper and cook for a few minutes. Add the garlic and chilli flakes and cook for a few more minutes until the garlic is fragrant. Add the corn and continue sautéing for 5-6 minutes until the corn is tender, but still a little snappy.
Add the cooked fregola to the courgette mixture, drizzle with another tablespoon of olive oil and stir in the Manchego, basil and lemon zest. Add 60-120ml of the pasta water to loosen, and more if you prefer it more ‘saucy’. Garnish with fresh basil and an extra sprinkling of Manchego.
Place the block of ricotta on a serving dish and drizzle with olive oil and runny honey, then finish with the oregano and chilli flakes. Serve alongside the fregola with courgettes, placing a few tablespoons into the mixture or letting guests help themselves.