Fregola Salad With Broccoli And Cipollini Onions

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1 pound fregola or orzo pasta, or Israeli couscous

1/4 cup extra-virgin olive oil

2 cups (about 10 ounces) cipollini onions, peeled and halved, or quartered if large

Kosher salt and freshly ground black pepper

3 cloves garlic, minced

1 pound broccoli, cut into small florets

1/3 cup water

1 (15-ounce) can cannellini beans, rinsed and drained

1/2 cup grated Parmesan

2 large lemons, zested and juiced

1/2 cup extra-virgin olive oil

2 tablespoons honey

3 1/2 teaspoons kosher salt, divided

1 1/4 teaspoons freshly ground black pepper, divided

1 cup (about 1 ounce) chopped fresh chives

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