- 100g linguine
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 garlic cloves, finely sliced
- 2 tbsp low-fat crème fraîche
- 100g tub white crabmeat or 100g drained from a can
- handful rocket, chopped, plus extra leaves to serve
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- zest ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 tbsp toasted pine nuts
Cook the linguine following pack instructions, reserving a little cooking liquid before you drain it.
Meanwhile, heat the olive oil in a frying pan. Add the garlic and cook gently to soften, but don’t brown. Stir in the crème fraîche, crabmeat, chopped rocket and lemon zest, and gently heat through.
Tip in the cooked pasta and a little cooking liquid to help the sauce coat the pasta. Season and give everything a stir. Sprinkle with the pine nuts and remaining rocket leaves.