TODAY’S RECIPE: Creamy crab & pea pasta

FLAVOURS of summer. Serves: 4.

Ingredients

400g spaghetti 200g fresh or frozen peas 300g fresh crabmeat 5 tbsp reduced-fat creme fraiche 1 red chilli, deseeded and chopped Handful parsley leaves, chopped Zest 1 lemon Juice of ½ lemon

Method

1. Boil large pan of salted water. Tip in pasta, then cook for seven minutes. Add peas, then cook for two to three minutes more until both are cooked through.

2. Drain in a colander, reserving a little cooking water, then tip back into the pan with the crabmeat and creme fraiche. Stir well with most of the remaining ingredients, adding a little of the pasta cooking water if the mixture seems dry. Serve sprinkled with a little extra chilli, parsley and lemon zest.