Creamy crab and pea pasta
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- 400g spaghetti
- 200g frozen peas
- 2 x 170g tins white crabmeat
- 5 tbsp half-fat crème fraiche
- 1 red chillichopped
- handful parsleychopped
- 1 lemonzest and juice
Method
step 1
Boil a large pan of salted water. tip in spaghetti, then cook for 7 minutes. add frozen peas, then cook for 3 minutes more until both are cooked through.
step 2
Drain in a colander, reserving a little cooking water, then tip back into the pan with white crabmeat from 2 × 170g tins and 5 tbsp half-fat crème fraîche. Stir well with 1 chopped red chilli, a handful of chopped parsley and the zest and juice of 1 lemon. Add a little of the cooking water if too dry.
