SUNDAY RECIPE:Creamy crab & pea pasta

Serves 4Preparation and cooking timesPrep 5 minutes Cook 10 minutes Low-fat Ingredients • 400g spaghetti • 200g fresh or frozen peas • 300g fresh crabmeat • 5 tbsp reduced-fat crème fraîche • 1 red chilli , deseeded and    chopped • handful parsley leaves, chopped • zest 1 lemon, juice ½ lemon 1. Boil a large pan of salted water. Tip in the pasta, and then cook for about 7 minutes. Add the peas, and then cook for 2-3 minutes more until both are cooked through.

Serves 4
Preparation and cooking times
Prep 5 minutes
Cook 10 minutes
Low-fat

Ingredients

• 400g spaghetti
• 200g fresh or frozen peas
• 300g fresh crabmeat
• 5 tbsp reduced-fat crème fraîche
• 1 red chilli , deseeded and    chopped
• handful parsley leaves, chopped
• zest 1 lemon, juice ½ lemon

1. Boil a large pan of salted water. Tip in the pasta, and then cook for about 7 minutes. Add the peas, and then cook for 2-3 minutes more until both are cooked through.

2. Drain in a colander, reserving a little cooking water, then tip back into the pan with the crabmeat and crème fraîche. Stir well with most of the remaining ingredients, adding a little of the pasta cooking water if the mixture seems a little dry. Serve sprinkled with a little extra chopped chilli, parsley and lemon zest.

PEAS

If you can get them really immature, you can eat them pod and all. Really fresh pods are bright green and have a satiny look about them. The older the pea, the more cooking it will need so taste while cooking. Why not add a few mint leaves and a spoonful of sugar as they cook?

Ends

ADVERTISEMENT