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Nutrition: per serving

  • kcal0
  • fat0g
  • saturates0g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein0g
  • salt0g
    low

Method

  • 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.

Recipe from Good Food magazine, December 2007

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Comments, questions and tips (7)

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Overall rating

A star rating of 4.2 out of 5.6 ratings

vixster74

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…

eleanormayo

A star rating of 4 out of 5.

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

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 itâs definitely NOT suitable for vegetarians.

gabi_razzano

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…

jaimegeorge

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

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