Creamy crab & pea pasta
By Good Food
Fresh crab is one of summer’s real treats
and its delicate flavour means it needs only
minimal cooking
-
Prep:5 mins
Cook:10 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 512
-
fat 10g
-
saturates 3g
-
carbs 81g
-
sugars 5g
-
fibre 5g
-
protein 31g
-
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
Tip
PeasIf 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?
Method
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.
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.
