Crab and Asparagus Pasta #Sunday Supper

Crab and Asparagus Pasta

Asparagus officially signifies spring regardless of the weather. Here in the southwest we are having a bit of a heatwave and from what I see on the news it is freezing on the east coast, gotta love this time of year. The flavor can best be described as intensely green, a little like broccoli and can be served raw, steamed, grilled and roasted. This persnickety little veggie can be hard to grow in some regions and needs a year round dedicated space.

Crab and Asparagus Pasta Dishes

Today I paired asparagus with lump crab, another personal favorite. The flavors were brightened with lemon zest, juice and fresh herbs. There is no butter or cream and you can use fresh or dried pasta. I used rigatoni pasta but there are so many different shapes or even flavors that you can use. In this recipe I blanched the asparagus which helped preserve the beautiful green color. The pasta water was reserved to help loosen up the pasta and create a light sauce. Happy spring everyone!

This week the host of the #SundaySupper Movement  group is Anne; of Simple and Savory, thank you Anne! Today’s event is all about Easy Spring Recipes.

yield: 2 to 3Author: cheriprint recipe

Crab and Asparagus Pasta

prep time: 15 MINScook time: 20 MINStotal time: 35 mins

Crab and asparagus pasta marks the beginning of spring. This lovely dish has been lightened up with lemon and fresh herbs. Great for entertaining.

INGREDIENTS:

• 1/2 lb of dried pasta
• 1-2 tablespoons of olive oil
• 8 ounces of lump crab meat
• ½ bunch of asparagus, removed the tough ends and cut into 1 inch pieces
• 1 medium shallot, finely chopped
• Zest and juice of 1 lemon
• ½ cup dry white wine
• 2 tablespoons fresh parsley, chopped
• Kosher salt and freshly cracked pepper, to taste
• 1/4 cup parmesan cheese, grated

INSTRUCTIONS:

1. Cook the pasta per package instructions, making sure to season the water with sea salt. Retain 1 cup of the pasta water for the sauce.
2. In a medium sized pot of boiling water, add asparagus cook for approx. 2 minutes. Drain in colander and rinse with cold water. Set aside.
3. While the pasta is cooking, heat the olive oil in a skillet over medium heat add shallots to the skillet. Cook shallots about 2 to 3 minutes then add the lemon juice, zest and white wine to the pan. Let liquid simmer and reduce until half.
4. Add the drained pasta to the pan along with the crab, asparagus, Parmesan cheese, reserved pasta water and parsley. Mix the ingredients until evenly coated and season with salt and freshly cracked pepper. Enjoy

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