Pappardelle is tossed in a fresh and fragrant pasta sauce and enriched with delicious crab for a speedy midweek meal.
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Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Cal/Serv:
405
Ingredients
400g
fresh or frozen peas or petits pois
25g
butter
2
garlic cloves, crushed
200g
fresh mixed brown or white crab meat
300g
fresh pappardelle
Finely grated zest and juice 1 lemon
Small handful basil leaves
Directions
Step 1Cook the peas/petits pois in a large pan of boiling
water for 3min, until tender.
Step 2Meanwhile, melt butter
in a large frying pan over
medium heat. Add crushed
garlic and fry for 1min.
Step 3Using a slotted spoon,
remove peas from the
water to the frying pan
(keep pan of water on the
heat). Roughly crush peas
with a fork, stir in the crab
and cook for 5min,
stirring occasionally.
Step 4Add the pasta and plenty
of salt to the simmering
water, bring to the boil and
cook according to pack
instructions. Drain, reserving
150ml of the pasta water.
Step 5Add the drained pasta to the frying pan along
with the reserved pasta
water, lemon zest and
juice. Toss to coat; check
seasoning. Sprinkle over
the basil and serve.
If you're a fan of this recipe, then we have loads of easy pasta recipes to check out.
Flaked hot salmon would also be delicious in place of the crab in this recipe, or simply omit the crab if you're catering for vegetarians.
You could also try grated courgette instead of the peas if you prefer. Just add to the pan when you add the crab!
Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
