Pasta with Peas, Crab, and Basil
Chopping peas slightly prevents them from rolling off the pasta in this dish of pappardelle -- long, flat, wide noodles -- with crab and basil.
- Servings: 8
Source: Martha Stewart Living, June 2002
- 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 pasta; cook according to package instructions until it is al dente. Transfer to a colander, and let drain.
Meanwhile, melt butter in a large saute pan over medium heat. Add shallots, and cook until they are translucent and fragrant, about 2 minutes. Add peas, and season with salt and pepper; cook until peas are tender and bright green, 4 to 5 minutes. Add crab, and continue cooking, stirring constantly, until it is heated through, about 1 minute more. Add the pasta, and stir to combine.
Stir in cream and basil, and cook until mixture is just heated through. Remove from heat; season with salt and pepper. Divide among serving plates, and garnish with basil. Serve immediately.