Creamy crab & pea pasta recipe


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

Cooking Instructions

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

Drain in a colander, reserving a little cooking water, then tip back into the pan with the crab meat 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.

17 Mar 2011     1453 views     NON-Vegetarian       Pasta > Spaghetti

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