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Ingredients

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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