Creamy crab and pea pasta
Creamy crab & pea pasta
Fresh crab is one of summer’s real treats and its delicate flavour means it needs only minimal cooking
- Prep: 5 mins
Cook: 10 mins - Serves 4
- Easy
Ingredients
- 400g spaghetti
- 200g fresh or frozen peas
- 300g fresh crabmeat
- 5 tbsp reduced-fat crème fraîche
- 1 red chilli, deseeded and chopped
- handful parsley leaves, chopped
- zest 1 lemon, juice ½ lemon
Peas
If you can
get them really
immature, you
can eat them pod
and all. Really
fresh pods are
bright green and
have a satiny look
about them. The
older the pea, the
more cooking it
will need, so taste
while cooking.
Why not add a
few mint leaves
and a spoonful
of sugar as they
cook?
Method
-
Boil a large pan of salted water. Tip in the pasta, then cook for about 7 mins. Add the peas, then cook for 2-3 mins more until both are cooked through.
-
Drain in a colander, reserving a little cooking water, then tip back into the pan with the crabmeat and crème fraîche. Stir well with most of the remaining ingredients, adding a little of the pasta cooking water if the mixture seems a little dry. Serve sprinkled with a little extra chopped chilli, parsley and lemon zest.
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