Ingredients
200g/7oz linguine, cooked according to packet instructions
4 free-range eggs, beaten
50g/1¾oz parmesan, grated
50g/1¾oz mixed nuts (hazelnuts, cashew nuts, walnuts, almonds) chopped
salt and freshly ground black pepper
2 tbsp olive oil
For the pesto
1 handful fresh mint leaves, chopped
1 handful fresh basil leaves, chopped
1 garlic clove, chopped
50ml/1¾fl oz olive oil
Method
1. In a bowl mix together the linguine, eggs, parmesan, mixed nuts and season, to taste, with salt and freshly ground black pepper.
2. Heat the oil in a frying pan over a medium heat. Add the linguine mixture and fry for four minutes, then carefully flip over and cook for a further three minutes, or until golden-brown all over.
3. For the pesto, place the mint, basil, garlic and oil into a bowl and mix well. Season, to taste, with salt and freshly ground black pepper.
4. Serve the frittata on a plate and drizzle the pesto over.
