Linguine & pesto frittata

Latest comments and suggestions

• tettinx

  24 January 2008

  tettinx rated and commented on this recipe

  

  Tried this recipe last night and it was great. Would suggest to use more Parmezan than indicated. Certainly a top layer before serving!

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• suzyflowers

  30 April 2008

  suzyflowers rated and commented on this recipe

  

  Currently using up a glut of eggs from my neighbour's 13 hens! Used sorrel instead of spinach which gives a lovely sharp flavour tempered by the sweetness of the peas. A great way to use up whatever is lurking at the back of the fridge!

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• Jaime George

  10 September 2008

  Jaime George commented on this recipe

  Horrible, did not work very well with the pasta. Boring taste.

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• Gabriella

  06 October 2008

  Gabriella commented on this recipe

  I just made this with quite a few alterations in my attempt to empty out my fridge! Unfortunately, only had 3 eggs so beat them with 250 ml of full cream milk to compensate. However, for density, would defintaley suggest sticking to only egg! However, pepped up the flavour combo which was delicious - with the onion, stirfried some celery and shaved ham. Then, instead of beating eggs with cream, beat them with about 100ml of cream cheese. When mixing the linguine to this mixture, added freshly squeezed lemon juice, excluded the peas and included instead thin slices of camembert for a touch of bitterness, with some crushed black pepper and freshly chopped parsley. Added freshly grated parmesan both into the mixture, and sprinkled as a crust over the top. Once out the oven drizzled with some lemon infused olive oil. Delicious!

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• Jacqueline Fenner

  17 September 2011

  Jacqueline Fenner commented on this recipe

  Pesto is made of parmesan cheese: Parmesan/Parmigiano-Reggiano is an EU Protected Designation of Origin product and has to be made using calf rennet, so it�s definitely NOT suitable for vegetarians.

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• Belkey

  03 October 2011

  Belkey rated and commented on this recipe

  

  Really good, I omitted the asparagus to save money & also forgot to buy cream so used milk. I did have to add some extra eggs (3) , but think this is a great dish, especially with the pesto.

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Ingredients

• 225g linguine , spaghetti or tagliatelle
• olive oil , for cooking and drizzling
• 1 onion , sliced
• 1 bunch asparagus (about 12 spears)
• 100g washed baby spinach leaves
• 100g frozen peas , defrosted
• 150ml double cream
• 6 large eggs , beaten
• 2 heaped tbsp pesto
• 4 heaped tbsp finely grated parmesan (optional)

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Difficulty and servings

Serves 4 - 6

Preparation and cooking times

Prep 15 mins

Cook 30 - 35 mins

Vegetarian

Ingredients

• 225g linguine , spaghetti or tagliatelle
• olive oil , for cooking and drizzling
• 1 onion , sliced
• 1 bunch asparagus (about 12 spears)
• 100g washed baby spinach leaves
• 100g frozen peas , defrosted
• 150ml double cream
• 6 large eggs , beaten
• 2 heaped tbsp pesto
• 4 heaped tbsp finely grated parmesan (optional)

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