Creamy crab & pea pasta
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Fresh crab is one of summer’s real treats
and its delicate flavour means it needs only
minimal cooking
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 512 | |
| fat | 10g | |
| saturates | 3g | |
| carbs | 81g | |
| sugars | 5g | |
| fibre | 5g | |
| protein | 31g | |
| low in | salt | 0.83g |
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
Method
- STEP 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.
- STEP 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.
RECIPE TIPS
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?
Recipe from Good Food magazine, June 2009
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