Fregola with Fresh Corn and Scallions

About a year ago i discovered an interesting pasta called fregola.    I generally stay clear of pasta, but these were so small and interesting... like tiny beads, similar to Israeli couscous.  Originally i had it in a salad which i enjoyed, but outta sight - outta mind.  Until i came across this little delight at Bay Cities.  I bought a package and then looked online to see what others have made with it.  It looks like the most popular additions are corn or peas... i guess anything small so that you don't lose the little fregolas in a dish with large ingredients.  I decided fresh corn right off the cob, and a lot of scallions would do the trick, but then a little truffle oil never hurt anything, so...

Ingredients --

• 1 pound of Fregola
• 4 ears of corn
• 2 cups of freshly chopped green onions
• 1/4 cup of grated reggiano parmesan
• extra virgin olive oil
• a tad of truffle oil
• salt
• pepper

Boil the fregola in water with a lot of salt, or as the package instructs.
Meantime, shave the corn off the cobs, and chop the green onions.
Add all 3 ingredients to a large pan with enough olive oil to coat the bottom of the pan, and a dash of truffle oil. Unfortunately, this is all done by "eye" so i can't say how much to use.
Add the parmesan stirring frequently.  After about 10-15 minutes, add salt and pepper to taste and stir until the aroma tells you "finito!  Time to eat".  This dish can be served either hot or cold.

Buon appetito!

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