This recipe for summery crab & lemon pasta is a quick and tasty supper.

  • 30 mins
  • 2
  • Easy

Ingredients

  • 200g of whole wheat pennette rigate
  • 1 small onion, finely diced
  • 150g of broad beans, podded, peeled and blanched
  • 100g of asparagus, tips only
  • 6 crab claws, or 125g meat
  • Sauce
  • 45ml of extra virgin olive oil, good quality
  • 1 lemon, peel and juice
  • 2 sprigs of oregano
  • 15g of chives, finely chopped
  • 8g of parsley, finely chopped

Method

You can purchase the crab claws from the fishmonger fresh or ready prepared. If cooking at home, simply place in salted boiling water over medium–high heat for 4–5 minutes, then plunge into ice water to stop the cooking process.
Cook the pasta according to packet instructions.
Meanwhile, start the sauce by heating the olive oil in a large saucepan. Add the onion and cook slowly over a medium heat until soft. Add the cooked broad beans, asparagus tips and 30ml of water and cook the vegetables for 3–4 minutes.
Drain the pasta and keep warm so that it can absorb the lemon and olive oil sauce.
 When the vegetables are cooked but still have a slight bite to them, add the lemon juice and zest and the chopped herbs. Switch off the heat and season with salt and pepper.
Tip the cooked pasta into the pan and mix well, coating the pasta evenly. Gently place the crab meat on top. Allow it to warm through for 2 minutes then serve.

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