Jamie's £1 Wonders & Money-Saving Meals
By Jamie Oliver
51 mins
Not Too Tricky
serves 6
Recipe From
.jpg?w=100&fm=webp&q=80&fit=crop&auto=format)
Ingredients
300g dried spaghetti
500g frozen peas
1 bunch of fresh mint (30g)
2 cloves of garlic
50g ground almonds
optional: 75g Cheddar cheese, plus extra to serve
extra virgin olive oil
6 large free-range eggs
Method
- Preheat the oven to 220°C/425°F/gas 7.
- Cook the pasta in a large pan of boiling salted water according to packet instructions, then drain and tip back into the pan.
- Meanwhile, make the peasto. Cook the peas according to packet instructions in the microwave (or in a pan of boiling salted water), then place in a food processor. Pick in the mint leaves, peel and add the garlic, and tip in the ground almonds. Break in the cheese, drizzle in 4 tablespoons of extra virgin olive oil and blitz. Taste, then season to perfection with sea salt and black pepper.
- Toss most of the peasto into the spaghetti pan. Crack in the eggs, beat together with the peasto, and mix into the spaghetti with a pinch of salt and pepper.
- Put a 28cm non-stick ovenproof frying pan on a high heat. Tip in the spaghetti mixture, pressing it down with your spatula and letting it sizzle for 1 minute, then transfer to the oven for 25 minutes, or until puffed up and golden.
- Carefully turn out, and serve with dollops of the remaining peasto and grate over a little extra cheese, if you like. Delicious with a zingy green salad on the side.
Adapted from ONE by Jamie Oliver, which is published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited (2022 ONE).
Tags
