Linguine & pesto frittata

Linguine & pesto frittata

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(4 ratings)

Prep: 15 mins Cook: 30 mins - 35 mins

Easy

Serves 4 - 6
Spruce up supper time with this very different frittata from Gary Rhodes

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 225g linguine, spaghetti or tagliatelle
  • olive oil, for cooking and drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 bunch asparagus (about 12 spears)
    Asparagus

    Asparagus

    a-spa-ra-gus

    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 100g washed baby spinach leaves
  • 100g frozen pea, defrosted
  • 150ml double cream
  • 6 large egg, beaten
  • 2 heaped tbsp pesto
    Pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

  • 4 heaped tbsp finely grated Parmesan (optional)
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. Heat oven to 190C/fan 170C/gas 5. Cook the pasta in boiling salted water following the packet cooking time, before draining. Meanwhile, heat a large ovenproof frying pan with 1-2 tbsp of olive oil. Add the sliced onion, gently frying for 6-7 mins until beginning to soften.

  2. While frying the onion, cut the asparagus into 5cm pieces, discarding the woody base of each spear. These can now be cooked in boiling salted water for just 2-3 mins until tender. Drain once cooked, tipping them into a large bowl and mixing with the spinach leaves and peas. Pour the cream and beaten eggs over the asparagus, spinach and peas, then stir in the pesto, onion and drained pasta. Mix together well, adding the Parmesan, if using, and seasoning with salt and pepper.

  3. Reheat the frying pan with 2 tbsp of the olive oil and carefully pour the linguine mixture into the pan. Shake the pan to spread the pasta and vegetables evenly, frying over a medium heat for 2-3 mins to set the base. The frittata can now be finished off in the oven for a further 20-25 mins or until set. Once cooked, olive oil can be drizzled over the top before serving.

Recipe from Good Food magazine, December 2007
BBC GoodFood Magazine

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Comments (7)

vixster74's picture
5

I made this dish exactly as above for a May picnic with friends and everyone loved it! It turned out beautifully, sliced perfectly and kept it's shape during transit. I managed to buy enough ingredients to make two so made a second one, cut it into wedges when cooled and froze it into individual portions so that I could stop myself from eating it all in one go! I defrosted it in the bag and it tasted as good as the sunny day we all ate it together at the picnic.

eleanormayo's picture
4

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.

fluffyjacq's picture

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.

gabi_razzano's picture

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!

jaimegeorge's picture

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

suze4gardens's picture
4

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!

timlettany's picture
4

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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