Linguine is coated in lemon and pistachio pesto, tossed with brown butter crab and finished with parsley
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Serves | 2 |
| Cuisine | Italian |
| Diet | Other |
| Preparation | Moderate |
| Calories | 1473 |
| Fat | 103g |
| Saturates | 26g |
| Protein | 42g |
| Carbs | 109g |
| Sugars | 11g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download 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.
