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Creamy crab & pea pasta
Serves 4
Easy
Prep:
Cook:
Fresh crab is one of summer’s real treats
and its delicate flavour means it needs only
minimal cooking
Skip to ingredients
- 400g spaghetti
- 200g fresh or frozen peas
- 300g fresh crabmeat
- 5 tbsp reduced-fat crème fraîche
- 1 red chillideseeded and chopped
- handful parsleyleaves, chopped
- zest 1 lemon, juice ½ lemon
Nutrition: per serving
- kcal512
- fat10g
- saturates3g
- carbs81g
- sugars5g
- fibre5g
- protein31g
- salt0.83glow
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.
