- 225g linguine, spaghetti or tagliatelle
- olive oil, for cooking and drizzling
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 bunch asparagus (about 12 spears)
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 eggs, beaten
- 2 heaped tbsp pesto
Pesto is a generic Italian name for any sauce made by pounding ingredients together.
- 4 heaped tbsp finely grated parmesan (optional)
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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.
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.
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.