- 2 t olive oil
- 2 t butter
- 3 leeks, finely chopped
- 1 x 80 g packet Woolworths hand-shelled fresh peas
- 5 free-range eggs, beaten
- 1 cup cream
- 50 g Parmesan, grated
- 250 g spaghetti, cooked al dente
- Sea salt and freshly ground black pepper, to taste
Preheat the oven to 200°C. Heat the olive oil and butter in an ovenproof pan and fry the leeks until soft and golden. Add the peas.
Beat the eggs, cream and Parmesan. Pour over the leeks and peas and add the spaghetti. Cook over a medium heat for 5 minutes.
Place the pan in the oven and bake for 15–20 minutes, or until the egg has set.
Turn out onto a plate, cut into wedges and season to taste before serving.
Cook's note: If you have a family who can hold back, this is a great way to recycle leftover pasta.