Ingredients
- Spinneysfood Fine Sea Salt 2 tbsp
- Spinneysfood Caster Sugar 1 tbsp
- Lemons, peeled and one sliced 3
- Garlic cloves, peeled 3
- Spinneysfood Mediterranean Extra Virgin Olive Oil 120ml
- Spinneysfood Parmigiano Reggiano, finely grated 40g
- Spinneysfood Nibbed Pistachios, toasted 100g
- Spinneysfood Black Pepper To taste
- Discovery by Spinneys Linguine 200g
- Spinneysfood Salted Butter 45g
- Freshtag Cooked Special Crab Meat 100g
- Spinneysfood Fresh Parsley, finely chopped Handful
Nutrition (Per serving)
- 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."
Linguine with crab and pistachio-lemon pesto
Italian 15 Mins Prep ยท 20 Mins Cook
- Bring 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.