Name: Crab and pea spaghetti
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 375 gram dried spaghetti; 1 1/ 2 cups frozen peas; 1/3 cup vegetable or olive oil; 2 cloves garlic, finely chopped; 1 1/2 tablespoon shredded lemon zest; 1/4 cup lemon juice; 2 170 g cans crab meat, drained; 1/4 cup chopped flat-leaf parsley; 1/3 cup shaved parmesan

Crab and pea spaghetti

Serves 4

Prep

10M

Cook

10M

Total

20M

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Ingredients

375 gram dried spaghetti

1 1/ 2 cups frozen peas

1/3 cup vegetable or olive oil

2 cloves garlic, finely chopped

1 1/2 tablespoon shredded lemon zest

1/4 cup lemon juice

2 170 g cans crab meat, drained

1/4 cup chopped flat-leaf parsley

1/3 cup shaved parmesan

Method

1.Cook pasta in a saucepan of boiling salted water for 10 minutes or until tender. Drain; return to pan. Pour boiling water over peas. Stand for 5 minutes. Drain. Using back of a fork, crush peas. Add peas to pasta.

2.Meanwhile, heat oil in a frying pan over moderate heat. Add garlic; cook and stir for 30 seconds or until fragrant. Stir in 1 tablespoon of the zest.

3.Add juice, crab and parsley to pasta; toss to combine. Serve topped with remaining zest and parmesan.

Vegetarian: Replace crab with corn kernels. For a spicy version, leave seeds in chillies. Used canned prawns, tuna or canned diced chicken instead of crab. Omit chilli and add finely chopped dill.
Note

Woman's Weekly Food

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Ingredients

Method

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