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Mixed leaf, basil & walnut pesto & leftovers frittata
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Serves: 2 (spaghetti) or 4 (in leftovers frittata)
For the pesto pasta
60g watercress, spinach and rocket salad (or leftover salad leaves, kale, chard or pea shoots)
¾ x 25g pack basil leaves
25g Parmigiano Reggiano
½-1 clove garlic
4 tbsp olive oil
For the leftovers frittata
5 British Blacktail Medium Free Range Eggs
2 portions of the cooked pesto pasta
1-2 tbsp olive oil
1. Blend the salad leaves, basil, walnuts, cheese, garlic and olive oil together in a food processor with some seasoning, until well chopped and combined. Add more oil if you prefer it thinner.
2. Cook the spaghetti according to pack instructions, then drain and toss with the pesto before serving. This will serve 4, so if you’re cooking for 2, save the remainder to turn into a frittata. Cover and chill in the fridge until ready to use, or for up to 24 hours.
3. To make the leftovers frittata, whisk the eggs in a large bowl. Add the cooked pesto pasta and season well. Heat the oil in a large nonstick frying pan over a medium heat. Pour the mixture into the hot pan, then arrange it so the spaghetti is in an even layer.
4. Fry for 5 minutes, until the base is set and crispy. Place a large plate firmly on the top of the pan and invert onto the plate. Slide it back into the pan and fry for a further 5 minutes, so the underside can cook. Cut into 8 wedges and serve with extra salad leaves, if liked.
Typical values per serving: