A Southern Italian Pasta and Pea Frittata with Fresh Garden Peas | Patch to Plate Series

A Southern Italian Pasta and Pea Frittata with Fresh Garden Peas | Patch to Plate Series. Learn how to make a simple pea frittata using fresh garden peas. This straightforward guide shows you the exact steps to create a healthy, delicious meal at home. If you have fresh garden peas on hand, this pea frittata recipe is an excellent way to use them. Whether you are a beginner or looking for a quick breakfast option, this video explains the process from harvesting ingredients in the garden to the final sear in the pan. You will see how to properly cook the peas and integrate them into the egg mixture for a perfect texture. Mastering the art of cooking with peas is easy when you have the right technique. By following these steps, you can prepare an easy egg breakfast that works perfectly for brunch or a light dinner. We focus on keeping the ingredients fresh and the preparation simple, ensuring you get a consistent, tasty result every time you try this how to cook frittata method. Subscribe for weekly vegetable recipe breakdowns, and comment below if you prefer your frittata with other garden vegetables. Southern Italy has a long tradition of adding pasta to frittata, especially when using leftovers or creating simple, satisfying meals from everyday ingredients. In this Patch to Plate episode, Julie heads into the garden to harvest fresh peas while sharing how she grows them from saved seed. Back in the kitchen, I turn those peas into a Southern Italian pasta and pea frittata using eggs, spring onions, garlic, cheese, parsley and a small amount of ditalini pasta. Part of the Food That Looks After You series, this recipe is simple, affordable, nourishing and perfect for enjoying hot, warm or cold over the following days. Sometimes the best meals are the ones made from what is already growing outside your back door. Follow Tortellino: ▶️ YOUTUBE: / @TortellinoTime ▶️ FACEBOOK: / https://www.facebook.com/groups/96920... ▶️ INSTAGRAM: /   / tortellinotortellino   ▶️ TIKTOK: / https://www.tiktok.com/@tortellinotim... Disclosure: The PAUDIN Santoku knife featured in this video was provided by PAUDIN. As always, the recipe, cooking methods and editorial content remain entirely my own. INGREDIENTS 300g (12oz) fresh peas (shelled) 2 large spring onions (or 1 large onion) 1 clove garlic 60g ditalini pasta 8 eggs A small handful of grated provolone, cheddar, Parmigiano Reggiano or your preferred cheese A generous handful of parsley Extra virgin olive oil Salt Black pepper A small splash of hot water METHOD Start by gently softening the spring onions and garlic in a little olive oil. Once softened, add the peas and allow them to absorb the flavours of the onion and garlic. Add a small splash of hot water, season with salt and pepper, place a lid on the pan and leave the peas to cook gently in their own steam until tender. While the peas are cooking, cook the ditalini pasta until just done. Drain it and allow it to cool slightly. Remove roughly four tablespoons of the cooked peas and blend them with a small drizzle of olive oil until you have a smooth green paste. This is not essential, but it helps distribute the sweetness of the peas throughout the frittata and gives a lovely colour to the finished dish. Crack eight eggs into a large bowl and whisk briefly. Add the pea paste, the remaining peas, the cooked pasta, the grated cheese and the parsley. Mix everything together until evenly combined. Add a little olive oil to a frying pan and pour in the mixture. Cook gently over a low to medium heat with the lid on, allowing the frittata to cook slowly without burning underneath. Once the base is set and the centre is mostly firm, carefully turn it onto a plate and slide it back into the pan to finish cooking the other side. Cook for a further couple of minutes until golden, then transfer to a plate and leave to cool slightly. Serve warm, at room temperature or cold from the fridge the following day. CHAPTERS 00:00 Fresh peas from the garden 03:37 Shelling peas during a work meeting 05:42 Preparing the ingredients 07:00 Cooking the peas 08:44 Why pasta goes into this frittata 10:56 Blending some of the peas 11:57 Building the frittata mixture 14:52 Slow cooking the frittata 15:38 Turning the frittata 17:24 Time for the taste test #tortellino #tortellinotime #PatchToPlate #FoodThatLooksAfterYou #PeaFrittata #PastaFrittata #MediterraneanDiet