Kale, pea and pasta frittata with chunky chimichurri pesto


a pasta frittata with pesto

Ingredients 22
Servings 4
Time 20 mins

Ingredients

  • FRITTATA
  • 5
    ml
    olive oil
  • 250
    ml
    baby marrows - sliced
  • 2.5
    ml
    garlic - finely chopped
  • 250
    ml
    lacinto kale - chopped + extra
  • 250
    ml
    peas - cooked
  • 250
    ml
    risoni pasta - cooked
  • 125
    ml
    ricotta - crumbled
  • 6
    large eggs
  • 125
    ml
    cream
  • 2.5
    ml
    salt
  • CHIMICHURRI
  • 1
    fat clove garlic
  • 1
    green chilli
  • ½
    spring onion
  • 125
    ml
    basil
  • 125
    ml
    mint
  • 125
    ml
    parsley
  • 45
    ml
    walnuts - toasted
  • 30
    ml
    red wine vinegar
  • 125
    ml
    olive oil + extra
  • salt and pepper
 

Method

30 mins
 

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. 

ALSO TRY:  

Pea, mint and goat's cheese frittata

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

 

Read more on: recipe  |  frittata  |  pasta  |  kale  |  pea
 

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