Linguine & pesto frittata

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Gary Rhodes

2 ratings

Recipe by Gary Rhodes

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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 taken from Gary Rhodes Time to Eat, from Michael Joseph

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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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 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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