Crab Peas Fettuccine – An awesome tasting make ahead summer pasta recipe to cook in no time and with few ingredients. Shell fish legume and pasta combination is to die for. Everything from lemon zest to mint to spring onion adds so much flavor and taste without over powering or taking away from the crab.
An ideal summer afternoon lunch entertaining that needs minimal cooking, could be made ahead and refrigerated too.
I am not much of a pasta person but this is one recipe that got me hooked. I must say this is the first time I really liked the look of the pasta while I was photographing it and loved making my plate squeaky clean later.
Crab Peas Fettuccine recipe :
Fettuccine – 4 – 5 oz
Frozen peas – 3/4 cup
Crab meat(tinned or fresh)
Red chili flakes –
Spring onion – 2 chopped
Mint leaves – a sprig, chopped
Lemon juice – of 1/2 a lemon
Lemon zest – of 1 lemon
Freshly ground black pepper
Extra virgin olive oil – 1 tsp
Butter – 2- 3 tbsp
Salt to taste
Bring a large pot of water to boil and cook the fettuccine pasta until soft (as per package directions). Drain most of the water.
Melt butter in a large pan. To it add in half cup pasta water. To this add the peas allow it to heat up well then add the chili flakes ,spring onion (white portion) and salt. Cook for 2 minutes until the peas are tender.Stir in the lemon zest and stir well.
To this add the drained pasta, crab, the mint leaves and little black pepper( if u like more spice) Mix well if pasta looks dry add little more pasta water. Allow this to warm up.
Switch off heat and add lemon juice,spring onion (green part), drizzle olive oil and serve.
Best when the pasta is allowed to sit and soak flavors for few hours, refrigerated.
Hope you would give this Crab Peas Fettuccine recipe a try.