ZUC­CHINI SPAGHETTI WITH CRAB & PEA PESTO

SERVES 4 PREP 10 MINS COOK 15 MINS PER SERVE 1655kj

Woman’s Day (Australia) - - Food To Love -

300g spaghetti 1 cup frozen peas, thawed ¾ cup mint leaves ¾ cup pars­ley leaves ½ cup grated parme­san 2 tbsp lemon juice 2 tsp finely grated lemon zest 1 gar­lic clove, chopped ⅓ cup wa­ter 2 zuc­chini, thinly sliced us­ing a juli­enne peeler 2 long red chill­ies, seeded, chopped, plus ex­tra, to serve 2 x 170g cans crab­meat, drained pea ten­drils, sprouts or mi­cro herbs, to serve

1 Cook pasta in a large saucepan of boil­ing salted wa­ter, fol­low­ing packet in­struc­tions. 2 Mean­while, in a small blender or food pro­ces­sor, pulse peas, herbs, parme­san, lemon juice, zest and gar­lic un­til well chopped. Add wa­ter and process un­til smooth. Sea­son. 3 Drain pasta, re­serv­ing ⅓ cup cook­ing wa­ter. Re­turn pasta to pan with pesto, zuc­chini, chilli and re­served cook­ing wa­ter. Toss over a medium heat 1-2 min­utes un­til zuc­chini has soft­ened and mix­ture is hot. 4 Care­fully fold crab meat through. Serve topped with pea ten­drils, sprouts or mi­cro herbs, and ex­tra chilli. If liked, ac­com­pany with lemon wedges for squeez­ing.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.