Pesto pasta frittata

• linguine↗225g g

  spaghetti or tagliatelle

• olive oil↗

  for cooking and drizzling

• onion↗1

  sliced

• bunch asparagus↗1

  (about 12 spears)

• washed baby spinach100g g

  leaves

• frozen pea↗100g g

  defrosted

• double cream↗150ml ml
• large eggs↗6

  beaten

• pesto↗2 heaped tbsp heaped tbsp
• finely grated parmesan4 heaped tbsp heaped tbsp

  (optional)

Step-by-step instructions

1. 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. 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. 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.