Creamy crab & pea pasta
- Preparation and cooking time
- Serves 4
Fresh crab is one of summer’s real treats
and its delicate flavour means it needs only
- 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.
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?