Frittata di pasta avanzata

We had great old friends visiting us yesterday and one of the sides for our dinner was whole wheat angel hair pasta with pesto made out of the basil in our garden. There was just enough left over to make this frittata for dinner this evening. This is a beautiful way to use up leftover pasta, no matter what sauce it has.

Frittata di pasta avanzata

Frittata of Leftover Pasta

(from Italian cookbook by Barnes and Noble, 2003)

5-6 eggs

1 1/2 - 2 cups cold cooked pasta, with any sauce

1/2 cup freshly grated Parmesan cheese

salt and freshly ground pepper

5 tbsp. butter

In a medium bowl. beat the eggs lightly with a fork. Stir in the pasta and the Parmesan cheese. Season to taste.

Heat half the butter in a large non-stick or heavy frying pan. As soon as the foam subsides, pour in the pasta mixture. Cook over moderate heat, without stirring, for 4-5 minutes, or until the bottom is golden brown. Loosen the frittata by shaking the pan backwards and forwards.

Take a large plate and place it upside down over the pan and holding it firmly with oven mitts, turn the pan and the frittata over onto it. Add the remaining butter to the pan. As soon as the foaming stops, slide the frittata back into the pan and continue cooking until golden brown on the second side, 3-4 minutes. Remove from the heat. Can be served hot, at room temperature or cold. Cut into wedges to serve.