Pasta with peas, crab, and basil
Instructions:
- Pappardelle are long, flat, wide noodles; fettuccine or linguine work just as well. We recommend chopping the peas slightly before cooking them; otherwise, they have a tendency to roll off the pasta when you eat
- Coarse salt
- 1 pound pappardelle
- 4 tablespoons unsalted butter
- 2 shallots, minced
- 2 pounds garden peas, shelled and roughly chopped (2 cups)
- Freshly ground pepper
- 1 pound lump crabmeat, rinsed and picked over
- 1 cup heavy cream
- 1/ 4 cup loosely packed fresh basil leaves, roughly chopped, plus more for garnish
- Bring a large saucepan of water to a boil, and generously add salt. Stir in the pasta; cook according to package instructions until it is al dente. Transfer to a colander, and let drain.
- Meanwhile, melt the butter in a large saute pan over medium heat. Add the shallots, and cook until they are translucent and fragrant, about 2 minutes. Add the peas, and season with salt and pepper; cook until the peas are tender and bright green, 4 to 5 minutes. Add the crab, and continue cooking, stirring constantly, until it is heated through, about 1 minute more. Add the pasta, and stir to combine.
- Stir in the cream and basil, and cook until the mixture is just heated through. Remove from heat; season with salt and pepper. Divide among serving plates, and garnish with basil. Serve immediately.
- SERVES 6 TO 8