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Linguine & pesto frittata

Linguine & pesto frittata

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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 4 - 6

Spruce up supper time with this very different frittata from Gary Rhodes

  • Vegetarian
low insalt0g


  • 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 pea , defrosted
  • 150ml double cream
  • 6 large eggs , beaten
  • 2 heaped tbsp pesto
  • 4 heaped tbsp finely grated parmesan (optional)


  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2007

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A star rating of 4.2 out of 5.6 ratings

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