Linguine Pesto Frittata Recipes

PESTO PASTA FRITTATA

Steps:

• Set a rack in the upper third of the oven and preheat it to 400°F.
• In a large bowl, whisk together the eggs, milk, Parmesan, ¾ teaspoon kosher salt, and a few grinds of black pepper.
• In a separate bowl, toss the pasta with the pesto or herb sauce.
• Melt the butter in a 10-inch cast-iron skillet (or other nonstick oven-safe pan) over medium heat. Pour the egg mixture into the skillet, then nestle in the pasta.
• Cook, undisturbed, until the frittata is set around the edges but still looks wet on the surface, about 5 minutes. Slide the frittata into the oven and bake until the top is set, about 10 minutes.
• Serve the frittata warm or at room temperature, with more pesto or herb sauce on the side.

LINGUINE WITH PESTO TRAPANESE

Steps:

• Sauté the almonds in a little olive oil until tan.
• Put basil, garlic, and salt in food processor and chop. Put aside.
• Put in almonds and pulse until size of orzo.
• Put tomatoes, almonds, basil garlic, cheese, and olive oil back in food processor and whir briefly. Add some fresh-ground coarse pepper.
• Boil linguine. If you are Sicilian, become hysterical at the prospect of overcooked pasta. Break open a strand every 60 seconds, and when there is one tiny white speck at the center, drain instantly. Save a cupful of pasta water.
• Put pasta in with pesto and mix quickly. Add a little pasta water if necessary. Serve lukewarm or at room temperature.

INSTANT POT® LINGUINE WITH PESTO AND PEAS

Steps:

• Combine water, pasta, salt, parsley, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Seal lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in peas, ricotta cheese, pesto, and Parmesan. Seal lid again and cook on high pressure for 1 minute, allowing 5 to 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method, about 5 minutes.

PASTA FRITTATA

Steps:

• If using leftover cooked pasta, chop it up. If using dried pasta, bring a large pot of water to a boil, and salt it. Cook pasta until barely tender, somewhat short of where you would normally cook it. Drain, and immediately toss it in a wide bowl with half the butter or oil. Cool it a bit.
• Heat oven to 350 degrees. Put remaining butter or oil in a large nonstick ovenproof skillet, and turn heat to medium-high. If you are using meat, add it, and cook, stirring occasionally until crisp, 3 to 5 minutes. (If not using meat, proceed.)
• In large bowl, combine pasta with remaining ingredients, along with salt and pepper (less salt if you are using meat). Pour into skillet, and turn heat to medium-low. Use a spoon if necessary to even out top of frittata. Cook undisturbed until mixture firms up on bottom, then transfer to oven. Bake just until top is set, about 10 minutes. Remove, and serve hot or at room temperature.

LINGUINE & PESTO FRITTATA

Steps:

• Heat oven to 190C/fan 170C/gas 5. Cook the pasta in boiling salted water following the packet cooking time, before draining. Meanwhile, heat a large ovenproof frying pan with 1-2 tbsp of olive oil. Add the sliced onion, gently frying for 6-7 mins until beginning to soften.
• While frying the onion, cut the asparagus into 5cm pieces, discarding the woody base of each spear. These can now be cooked in boiling salted water for just 2-3 mins until tender. Drain once cooked, tipping them into a large bowl and mixing with the spinach leaves and peas. Pour the cream and beaten eggs over the asparagus, spinach and peas, then stir in the pesto, onion and drained pasta. Mix together well, adding the Parmesan, if using, and seasoning with salt and pepper.
• Reheat the frying pan with 2 tbsp of the olive oil and carefully pour the linguine mixture into the pan. Shake the pan to spread the pasta and vegetables evenly, frying over a medium heat for 2-3 mins to set the base. The frittata can now be finished off in the oven for a further 20-25 mins or until set. Once cooked, olive oil can be drizzled over the top before serving.

LINGUINE AND PROSCIUTTO FRITTATAS

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta in a colander. While the pasta is still in the colander, use kitchen sheers to cut the linguine into smaller pieces. The pasta should measure about 3 cups.
• Preheat the oven to 375 degrees F. Grease the muffin tin.
• In a blender combine the eggs, milk, cream, and mascarpone cheese. Blend until well combined. Transfer the mixture to a large bowl. Add the cut pasta, prosciutto, mozzarella cheese, Asiago cheese, parsley, garlic, salt, pepper, and nutmeg. Stir until the ingredients are combined.
• Using a 1/3 cup measure, fill each of the muffin tins until both the pasta and liquid are at the top. Bake until firm and cooked through, about 30 to 35 minutes. Let cool for 3 minutes before removing from the tin. Arrange on a serving platter and serve.

OLIVE GARDEN LINGUINE A PESTO

Steps:

• Combine the basil, pine nuts, olive oil and garlic in a food processor until finely chopped.
• Transfer to a bowl and mix in the cheeses and black pepper.
• (This sauce does not call for salt because of the saltiness of the cheeses used.).
• In a large pot, bring 5 quarts of water to a boil. Add about 1 tablespoon of salt.
• Add the pasta and stir frequently until al dente (about one or two minutes less than the cooking time recommended on the package).
• Drain the pasta, reserving 3 ounces of the cooking water.
• Place the pasta, pesto sauce, water, and butter in a large bowl and toss until all ingredients are well mixed.
• Serve immediately.

LYNNE'S LINGUINE CON PESTO DI PISTACCHI

Steps:

• Heat a large heavy-bottomed skillet over medium heat. Pile in pistachios and pine nuts. Cook, stirring frequently, until light brown and incredibly nutty-smelling, 3 to 5 minutes. Transfer to a food processor.
• Add garlic to the skillet and cook, turning occasionally, until softened and browned in patches, about 5 minutes. Remove to a plate to cool.
• Peel cooled garlic and add to the food processor, along with basil, and process. With the blade still running, drizzle oil in through the chute. Once incorporated, transfer to a large bowl. Stir in salt, black pepper, and red pepper.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Reserve about 3/4 cup pasta water. Drain remaining water from pasta and give the colander a good shake or two.
• Add pasta and tomatoes to pesto. Give it all a good mix and drizzle in enough of the reserved pasta water to get the nutty pesto to coat the pasta. Sprinkle with Parmigiano-Reggiano cheese.

TOMATO-PESTO FRITTATA

Steps:

• Preheat oven to 425 degrees. In a large bowl, lightly beat eggs. Stir in pesto, 3/4 teaspoon salt, 1/4 teaspoon pepper, and 3/4 cup mozzarella. In a 10-inch nonstick skillet, heat oil over medium-high. Add egg mixture and cook, stirring occasionally, 1 to 2 minutes. Arrange tomatoes in a single layer on top and sprinkle with remaining mozzarella.
• Bake until puffed and center is just set, 10 to 12 minutes. Let sit 5 minutes; run a rubber spatula around edge and beneath frittata before transferring to a cutting board. Cut into wedges and serve.

LINGUINE & PESTO FRITTATA

Steps:

• Heat oven to 375°F Cook the pasta in boiling salted water following the packet cooking time, before draining. Meanwhile, heat a large ovenproof frying pan with 1-2 tbsp of olive oil. Add the sliced onion, gently frying for 6-7 mins until beginning to soften.
• While frying the onion, cut the asparagus into 2in pieces, discarding the woody base of each spear. These can now be cooked in boiling salted water for just 2-3 mins until tender. Drain once cooked, tipping them into a large bowl and mixing with the spinach leaves and peas. Pour the cream and beaten eggs over the asparagus, spinach and peas, then stir in the pesto, onion and drained pasta. Mix together well, adding the Parmesan, if using, and lemon juice and seasoning with salt and pepper.
• Reheat the frying pan with a bit more olive oil and carefully pour the linguine mixture into the pan. Shake the pan to spread the pasta and vegetables evenly, frying over a medium heat for 2-3 mins to set the base. The frittata can now be finished off in the oven for a further 20-25 mins or until set. Once cooked, olive oil can be drizzled over the top before serving.