Tarla Cuisine

Fregola with charred onions, snap peas and fresh corn

2C fregola (or orzo), cooked al dente, drained

3 ears corn

1C snap peas, blanched

2 red onions, thickly sliced, peel left on

1/3C toasted pine nuts

1C arugula

1/2C basil leaves

1/3C olive oil mixed with 1 tsp. spice rub

Vinaigrette

3 Tbsp. balsamic vinegar

1 Tbsp. raspberry vinegar

2 tsp. honey mustard

6 Tbsp. olive oil

Salt and freshly ground pepper to taste

Shake the vinaigrette ingredients together in a jar and set aside.  Brush the corn, red onions and snap peas with olive oil mixture and grill until charred.  Cut the kernels from the cobs, remove peels and chop the onions and cut the snap peas in half lengthwise.

Mix the fregola and vegetable with vinaigrette to coat.  Add the pine nuts, basil and arugula, salt and pepper to taste.

MAKES:  6 servings