Fregola Sarda with Burgundy Spinach & Marinara Sauce

Ingredients          Serves 4-5       

1 Pkg Fregola Sarda
1 lemon- zested
Extra Virgin Olive Oil - to taste
Espelette Pepper * may sub crushed pepper flakes or any fresh chile chopped
Sea Salt & black pepper
2 hand fulls Burgundy spinach* may sub regular spinach or arugula

Marinara Sauce



In large pot of salted boiling water cook pasta until al dente about 11-13min eat one to test.
Drain Fregola then in large bowl toss with olive oil,  lemon zest and the espelette pepper flakes to taste* they are hot so be careful!!

Next place pasta in serving bowls and top with a few nice leaves of spinach then top with marinara sauce.

Enjoy!!