Roasted broccoli and fregola sarda pasta

Ingredients

• •2 eggs, hard cooked, peeled, and sliced into rounds
• •1/2 cup fregola sarda pasta
• •3/4 lb broccoli (preferably Italian broccoli), cut into small florets
• •1/2 red onion, large diced
• •1 tbsp za'atar seasoning
• •1 tbsp lemon juice
• •1 tbsp tahini
• •1 tbsp water
• •1/2 tbsp olive oil
• •1 clove garlic, minced
• •3 tbsp sliced almonds, toasted
• •1 oz parmesan cheese, grated
• •2 tbsp fresh mint, leaves picked, roughly torn

Steps

1. 1Preheat oven to 450F. Place **broccoli** and **onion** on a sheet pan. Drizzle with olive oil and season with salt, pepper, and **za'atar seasoning**; toss to coat. Arrange in an even layer. Roast 20-22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2. 2Meanwhile, cook the fregola sarda (15 minutes, or per package directions) and hard-boil the eggs. Once the broccoli/onion is done, toast the almonds (350F for 5min)
3. 3While everything is cooking, combine **lemon juice**, **tahini**, **water**, **olive oil**, and **garlic** in a large bowl. Whisk until smooth. Season with salt and pepper to taste.
4. 4As they're cooked, add the pasta, broccoli/onion, chopped almonds, and parmesan to the bowl of dressing. Stir to combine. Taste and adjust seasonings if needed.
5. 5Serve **finished pasta** topped with **eggs**. Garnish with the **mint leaves**. Enjoy!