Kale, pea and pasta frittata with chunky chimichurri pesto

Food24
4 servings Prep: 20 mins, Cooking: 30 mins
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By Food24 June 11 2018
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Ingredients (21)

FRITTATA
5 ml fresh chillies — 573
250 ml baby marrows — sliced
2.5 ml garlic — cloves, finely chopped
250 ml lacinto kale — chopped
250 ml peas — cooked
250 ml risoni pasta — cooked
125 ml ricotta cheese — crumbed
6 eggs — large
125 ml cream
2.5 ml salt
chimichurri
1 garlic — large cloves
1 green chilli
½ spring onions
125 ml fresh basil
125 ml fresh mint
125 ml fresh parsley
45 ml walnuts — toasted
30 ml vinegar — red wine
125 ml olive oil
salt and freshly ground black pepper
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Method:

For the frittata, preheat the oven to 180°C and grease a 22cm ovenproof pan with nonstick cooking spray. 

In another pan, heat the oil over medium heat. Add the baby marrows and garlic and sauté, 5 mins. Add the kale and peas and cook, 1 min. 

Remove it from the heat and stir in the pasta and ricotta. Whisk the eggs, cream and salt together in a large mixing bowl. 

Stir in the prepared vegetable mixture and transfer the mixture to the prepared pan. Arrange a kale leaf or two on top as decoration. 

Bake for 25-28 mins until firm. 

For the chimichurri, combine all of the ingredients in a food processor and blend until chunky. Season it to taste. 

To serve, cut the frittata into wedges, top with a dollop of chimichurri sauce and garnish with pea shoots. 

TIP: 
The lacinato kale can easily be replaced with curly kale, spinach or Swiss chard, if preferred. 

TIP: 
Replace the cream with coconut cream for a dairy-free alternative. 

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Pea, mint and goat’s cheese frittata

A wholesome veggie dish that’s ideal for Meatfree Monday!



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