Pistachio Pesto Shrimp with Fregola
Recipe by: Josh Sandberg from Hearthstone Bistro
25-30 grape tomatoes
(red & yellow mixed)
6-8 oz. fresh arugula
Liberally toss tomatoes in a bowl with sea salt & pepper, place on a baking sheet and roast in a 400° oven until slightly
blistered, approx. 10-15 minutes
Put warm tomatoes & oil from roasting pan into large serving bowl with approx 6-8 ounces of fresh arugula. Set aside.
4 qts. light chicken stock
1 lb. fregola pasta
In a 6 quart sauce pan bring 4 qts. (1 gallon) of light chicken stock to a boil. Add fregola and cook for 8-10 minutes, until al dente.
While fregola is cooking:
16-20 shrimp (large, tail on or off, raw & peeled)
3 Tbsp. olive oil
2/3 cup pistachio pesto
(see attached recipe)