Linguine & Pesto Frittata Recipe

Name: Linguine & Pesto Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces linguine (spaghetti or tagliatelle); 1 -2 tablespoon olive oil, for cooking and drizzling; 1 onion, sliced; 12 asparagus spears; 3 12 ounces baby spinach leaves; 3 12 ounces frozen peas, defrosted; ⅔ cup heavy cream; 6 large eggs, beaten; 2 tablespoons pesto sauce; salt and pepper; 12 lemon, juice; 6 tablespoons parmesan cheese, finely grated (optional)

Servings: persons

8 ounces linguine (spaghetti or tagliatelle)
1 -2 tablespoon olive oil, for cooking and drizzling
1 onion, sliced
12 asparagus spears
3 12 ounces baby spinach leaves
3 12 ounces frozen peas, defrosted
⅔ cup heavy cream
6 large eggs, beaten
2 tablespoons pesto sauce
salt and pepper
12 lemon, juice
6 tablespoons parmesan cheese, finely grated (optional)

1
Heat oven to 375F Cook the pasta in boiling salted water following the packet cooking time, before draining.
2
Meanwhile, heat a large ovenproof frying pan with 1-2 tbsp of olive oil.
3
Add the sliced onion, gently frying for 6-7 mins until beginning to soften.
4
While frying the onion, cut the asparagus into 2in pieces, discarding the woody base of each spear.
5
These can now be cooked in boiling salted water for just 2-3 mins until tender.
6
Drain once cooked, tipping them into a large bowl and mixing with the spinach leaves and peas.
7
Pour the cream and beaten eggs over the asparagus, spinach and peas, then stir in the pesto, onion and drained pasta.
8
Mix together well, adding the Parmesan, if using, and lemon juice and seasoning with salt and pepper.
9
Reheat the frying pan with a bit more olive oil and carefully pour the linguine mixture into the pan.
10
Shake the pan to spread the pasta and vegetables evenly, frying over a medium heat for 2-3 mins to set the base.
11
The frittata can now be finished off in the oven for a further 20-25 mins or until set.
12
Once cooked, olive oil can be drizzled over the top before serving.

904

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 ounces linguine (spaghetti or tagliatelle), 1 -2 tablespoon olive oil, for cooking and drizzling, 1 onion, sliced, 12 asparagus spears, and more.

Yes, Linguine & Pesto Frittata falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Linguine & Pesto Frittata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions