Spaghetti frittata (V)

serves 6, Kcals 502 fibre 6.4g

• 300g dried spaghetti

• 500g frozen peas

• 1 bunch of fresh mint (30g)

• 2 cloves of garlic

• 50g ground almonds

• optional: 75g Cheddar cheese, plus extra to serve

• extra virgin olive oil

• 6 large free-range eggs

1. Preheat the oven to 220°C/425°F/gas 7.

2. Cook the pasta in a large pan of boiling salted water according to packet instructions, then drain and tip back into the pan.

3. Meanwhile, make the peasto. Cook the peas according to packet instructions in the microwave (or in a pan of boiling salted water), then place in a food processor. Pick in the mint leaves, peel and add the garlic, and tip in the ground almonds. Break in the cheese, drizzle in 4 tablespoons of extra virgin olive oil and blitz. Taste, then season to perfection with sea salt and black pepper.

4. Toss most of the peasto into the spaghetti pan. Crack in the eggs, beat together with the peasto, and mix into the spaghetti with a pinch of salt and pepper.

5. Put a 28cm non-stick ovenproof frying pan on a high heat. Tip in the spaghetti mixture, pressing it down with your spatula and letting it sizzle for 1 minute, then transfer to the oven for 25 minutes, or until puffed up and golden.

6. Carefully turn out, and serve with dollops of the remaining peasto and grate over a little extra cheese, if you like. Delicious with a zingy green salad on the side.

https://www.jamieoliver.com/recipes/pasta/spaghetti-frittata