Photo by Tamara West
For the frittata
|2 cups||Broad beans, frozen|
|150 g||Spaghettini, broken in half|
|¼ cup||Grated parmesan cheese|
|¼ cup||Chopped parsley|
|8||Basil leaves, torn|
|2 Tbsp||Olive oil|
For the beans
- Blanch broad beans in lightly salted boiling water, drain and refresh under cold water. Peel beans and discard their grey overcoat. Set aside.
- Boil spaghettini in a large saucepan of lightly salted water until just al dente. Cook a fraction less than you normally would. Drain and toss pasta with butter and parmesan. Add broad beans and set aside to cool.
- Whisk the eggs in a large bowl and season with salt and freshly ground black pepper. Add the herbs and stir in the cold pasta mixture.
- Heat the oil in a large heavy-based frying pan and pour in the pasta mixture. Cook until the eggs are almost set.
- Place a large plate over the frying pan and tip it upside down so the frittata sits on the plate. Slide frittata back into frying pan to cook the other side.
- Serve immediately with a green salad or green beans (recipe below).
Stir-fried green beans
- Trim and steam the green beans until bite-tender.
- Place the olive oil in a frying pan and fry the garlic and chilli for 30 seconds. Make sure the garlic doesn’t burn or it will taste bitter.
- Add the green beans and stir-fry until hot.
- Season with salt and pepper and a squeeze of lemon juice.
- Spice up frittata with a good pinch of dried chilli flakes.
- Make sure you season well or frittata can taste very bland.
- Cook frittata in an ovenproof frying pan and place under the grill to cook the top, rather than turning over.
- Spaghettini is a thin spaghetti ideal for breaking up and adding to dishes such as this and to soups.