Linguine is coated in lemon and pistachio pesto, tossed with brown butter crab and finished with parsley
| انشأ بواسطة | سبينس |
| وقت التحضير | 15 دقائق |
| وقت الطهي | 20 دقائق |
| عدد الأفراد | 2 |
| مطبخ | الإيطالي |
| النظام الغذائي | Other |
| إرشادات التحضير | وصفة متوسطة السهولة |
| سعرات حرارية | 1473 |
| دهون | 103g |
| المشبعة | 26g |
| بروتين | 42g |
| الكربوهيدرات | 109g |
| السكريات | 11g |
| نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان. تعرف على المزيد | |
المكونات
طريقة التحضير
تحميل PDFBring a large pot of water to the boil with the salt and the sugar.
Blanch the lemon peels and garlic cloves in the water for 4 minutes, then set aside.
Cook the linguine for 12 minutes until al dente, reserving 250ml of pasta water.
Place the blanched lemon peels and garlic in a blender with the sliced lemon, olive oil, Parmigiano Reggiano and toasted pistachios. Blitz to a thick, smooth yellow pesto and season with salt and pepper.
Melt the butter in a frying pan over a medium heat, until foamy and golden brown. Add the crab meat and warm through for 1 minute, before adding the pasta directly into the pan. Add three-quarters of the pesto and toss, loosening with some reserved pasta water until glossy. Toss through the parsley and season with salt and pepper.
Divide between bowls and top with a dollop of the remaining pesto and a scattering of pistachios. Finish with black pepper and serve immediately.
