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Linguine & pesto frittata
- 225g linguine , spaghetti or tagliatelle
- olive oil , for cooking and drizzling
- 1 onion , sliced
- 1 bunch asparagus (about 12 spears)
- 100g washed baby spinach leaves
- 100g frozen peas , defrosted
- 150ml double cream
- 6 large eggs , beaten
- 2 heaped tbsp pesto
- 4 heaped tbsp finely grated parmesan (optional)
Directions:View on BBC Good Food
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