Fregola With Asparagus, Tomatoes And Arugula - cooking recipe

Ingredients

1 1/2 cups fregola sarda
1/2 cup finely chopped onion
2 tablespoons olive oil
5 ripe plum tomatoes, chopped
4 1/4 cups chicken broth or 4 1/4 cups vegetable broth, heated
1 lemon, juice of
1 tablespoon grated lemon zest
1 1/2 cups asparagus, cut into 1 inch pieces
2 cups fresh arugula, washed, dried, and chopped
salt & pepper, to taste
1 dash red pepper flakes, to taste
freshly shaved parmesan cheese, to serve

Preparation

In a heavy saucepan, heat the olive oil and once it is hot add the chopped onion.
Cook the onion until it is translucent and then add the fregola.
Stir to coat in the oil mixture and then add the chopped tomatoes.
Cook a minute or two until the tomatoes begin to break down.
Slowly begin to add a cup of hot broth and stir.
Keeping the heat at a simmer, keep adding the broth slowly one cup at a time until each cup is almost absorbed.
For Vegetarian use the vegetable broth and not the chicken broth.