Creamy crab & pea pasta

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1. 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.
2. 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.

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?

PER SERVING

512 kcalories, protein 31g, carbohydrate 81g, fat 10 g, saturated fat 3g, fibre 5g, sugar 5g, salt 0.83 g

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 10 mins

Low-fat

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

PER SERVING

512 kcalories, protein 31g, carbohydrate 81g, fat 10 g, saturated fat 3g, fibre 5g, sugar 5g, salt 0.83 g

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