Crab and lemon pennette rigate


First published in 2017
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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.




Crab and lemon pennette rigate


  • 45ml of extra virgin olive oil, good quality
  • 1 lemon, peel and juice
  • 2 sprigs of oregano
  • 15g of chives, finely chopped
  • 8g of parsley, finely chopped
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
Cook the pasta according to packet instructions
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
Drain the pasta and keep warm so that it can absorb the lemon and olive oil sauce
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
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
First published in 2017
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