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Spring Crab and lemon Penne Rigate

Crab and lemon pennette rigate

PT30M

Nothing welcomes in the change of seasons better than stocking up on a host of new ingredients available to cook with. This delicious bowl of pasta has some of the best ingredients early springtime has to offer, including asparagus, broad beans, herbs, lemon and fresh crab claws paired with nutty and delicious whole wheat pennette rigate pasta, which holds sauces particularly well. Whole wheat pasta isn’t just tasty – it’s also rich in fibre, keeps you fuller for longer and can help lower cholesterol and blood pressure. If you’re looking for some inspiration for a new, luxurious pasta dish, then this light and healthy recipe laden with seafood is perfect for springtime.

1
You can purchase the crab claws from the fishmonger fresh or ready prepared. If cooking at home, simply place in salted boiling water over medium–high heat for 4–5 minutes, then plunge into ice water to stop the cooking process
2
Cook the pasta according to packet instructions
3
Meanwhile, start the sauce by heating the olive oil in a large saucepan. Add the onion and cook slowly over a medium heat until soft. Add the cooked broad beans, asparagus tips and 30ml of water and cook the vegetables for 3–4 minutes
4
Drain the pasta and keep warm so that it can absorb the lemon and olive oil sauce
5
When the vegetables are cooked but still have a slight bite to them, add the lemon juice and zest and the chopped herbs. Switch off the heat and season with salt and pepper
6
Tip the cooked pasta into the pan and mix well, coating the pasta evenly. Gently place the crab meat on top. Allow it to warm through for 2 minutes then serve

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Crab and lemon pennette rigate

 
 

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