Garlicky Fregola with Edamame, Mint, and Ricotta #NationalGarlicMonth #SundayFunday

Thanks to Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm for coordinating this low-stress group. Today Rebekah is hosting and she wrote: "April is National Garlic Month - and I don't know about you but I think most recipes need about twice any amount of called for garlic because I love it! Share your favorite recipe with any form of garlic - roasted, powder, dried, minced, whole cloves, etc."

Here's the garlic line-up...

• Blackened Steak Caesar Salad by Amy's Cooking Adventures
• Creamy Garlic Butter Tuscan Shrimp by Making Miracles
• Family Secret Garlic Bread by Food Lust People Love
• Garlic Parmesan Hasselback Potatoes by Mayuri’s Jikoni
• Garlic Roasted Salmon with Brussels Sprouts by A Day in the Life on the Farm
• Garlicky Fregola with Edamame, Mint, and Ricotta by Culinary Adventures with Camilla
• Indo Chinese Style Schezwan Chutney by Cook with Renu
• Lasanachi Chutney | Maharashtrian style dry Garlic Chutney by Sizzling Tastebuds
• Red Garlic Chutney by Sneha's Recipe
• Tomato, Basil, and Garlic Filled Bread by Karen's Kitchen Stories

I LOVE Garlic!

Garlic is one of my favorite aromatics. Really. I love it in green garlic form, regular garlic, and even black garlic. My husband always accuses me of trying to keep away an army of vampires. Whatever.

I have made Black Garlic  Chocolate Cake, Aïgo Bouido (Provençal Garlic Soup), Roasted Garlic, and even Garlic Ice Cream. Yes, ice cream.

Garlicky Fregola with Edamame, Mint, and Ricotta

This is one of those things that probably shouldn't even really count as a recipe because it's so simple. 

First, you might be asking yourself: What Is Fregola? 

Sometimes called Sardinian couscous, it stands solidly between being a grain and being a pasta. It has a nutty flavor and irregular texture that’s unique and alluring. I use it wherever I would couscous or orzo. Also, I love that it's hand-made. It's a tiny spherical pasta that is made from semolina and water.

Second, I'm sharing this because it is a perfect example of how simple ingredients can be put together into a delicious and filling dish.

Ingredients

• 1 1/4 cups fregola
• water
• salt
• 2 tablespoons olive oil (I used Garlic Oil)
• 2 ounces bacon (about 3 slices), chopped
• 3 to 4 cloves garlic, peeled and pressed
• 1 cup dry white wine
• 2 1/2 cups chicken broth
• freshly ground black pepper
• 1 cup edamame beans
• 2 tablespoons chopped fresh mint, plus more leaves for serving
• 4 ounces ricotta in small scoops

Procedure

Cook fregola in a large pot of boiling salted water until al dente, so according to the package directions but on the lower side. Drain pasta but set aside 1 cup pasta cooking liquid.

Heat 2 tablespoons oil in a large skillet over medium heat and cook bacon, until the fat has been rendered and it's nicely brown, approximately 5 to 6 minutes. Add garlic and cook, stirring occasionally, until bacon is crisp and garlic is aromatic, about 5 minutes.

Add wine and bring to a simmer. Cook until liquid is almost completely absorbed, approximately 5 minutes. Add broth and bring to a simmer. Add fregola and cook, stirring often, until pasta is just al dente and broth is thickened, approximately another 5 minutes. 

Season to taste with salt and pepper. Add edamame and chopped mint. Heat just until edamame is warmed through, approximately 2 minutes. Add pasta cooking liquid as needed to adjust dryness.

Serve topped with ricotta, mint, and cracked pepper and drizzled with oil.

That's a wrap for the #SundayFunday garlic event. We'll be back next week as Sue of Palatable Pastime leads the discussion of Jerusalem artichokes or sunchokes.