Ingredients

• 2 carrots, diced small
• 2 small zucchini, diced
• 1 bunch asparagus. ends snapped, and cut into small circles
• 1 cup shelled English peas 
• 1 pint cherry tomatoes, halved
• 2 small cucumber, diced
• 2 garlic cloves, finely minced
• 4-6 tablespoons Segreto DOP or Gianni Calgiuri Affiorato extra virgin olive oil
• Pepper flakes (optional)
• 2 cups La Casa del Grano Fregola
• Juice of 1 lemon or 2 tablespoons Forum Chardonnay Vinegar
• Sea Salt to taste
• 1-2 tablespoons basil, chopped
• 1-2 tablespoons Italian parsley, chopped
• 1 tablespoon chives, chopped
• 4 ounces Ricotta Salata, cut into very small cubes, or Greek feta, crumbled
• 1/4 pound Galloni Prosciutto or Sweet Soppressata, shredded or cut into narrow strips (if desired)

In a small saucepan of boiling water, blanch carrots,  zucchini, and asparagus for 2 minutes, add peas and cook for 1 minute more, Drain, and place in large serving bowl. In same saucepan, heat 2 tablespoons of olive oil and gently simmer garlic cloves with pepper flakes over medium heat for about 3 minutes until garlic is just colored. Add the oil, garlic and chili flakes to the vegetables, and toss. Bring a large saucepan of well-salted water to a boil, add fregola and simmer  until al dente, about 8-12 minutes.  Drain, and add to vegetables in bowl along with cherry tomatoes and cucumbers, cut.  Mix lemon juice or vinegar with salt and EVOO until emulsified. Add to fregola and vegetables and toss. Add Ricotta Salata, chopped herbs, and prosciutto or soppressata, if desired, and toss again.