Kale, pea and pasta frittata with chunky chimichurri pesto
Preparation time : 20 mins Cooking time : 30 mins Servings : 4
- 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
- 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
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.
The lacinato kale can easily be replaced with curly kale, spinach or Swiss chard, if preferred.
Replace the cream with coconut cream for a dairy-free alternative.