The Recipe Buffet

Spring’s Most Delightful Pasta: Crab & Asparagus Pappardelle

As a food blogger who loves exploring seasonal recipes, I’m excited to share this elegant and light spring pasta dish that perfectly captures the freshness of the season. This Crab & Asparagus Pappardelle is not just a meal, it’s a celebration of spring’s bounty!

Ingredients

• 200g fresh pappardelle pasta
• 1 dressed crab (white and brown meat)
• 200g fresh asparagus, trimmed and sliced diagonally
• 1 large shallot, finely chopped
• 1/2 red chili, finely chopped
• Pinch of fennel seeds
• Large handful of parsley, chopped (stalks separated)
• 1 lemon (zested and juiced)
• 1 tbsp tomato puree
• 50ml vermouth
• 1 tbsp crème fraîche
• Chopped chives and hazelnuts for garnish
• Olive oil
• Salt and pepper

Cooking Method

Preparing the Sauce

1. Heat olive oil in a pan over medium-high heat
2. Add fennel seeds, chili, shallots, parsley stalks, and lemon zest
3. Season with salt and pepper, frying for about 5 minutes until aromatic
4. Add tomato puree and deglaze with vermouth
5. Stir in half the crabmeat to create a thick sauce

Cooking the Pasta

1. Bring a large pot of salted water to boil
2. Cook pappardelle and asparagus together for 3 minutes
3. Drain pasta, reserving some cooking water

Bringing It All Together

1. Add pasta and asparagus to the sauce
2. Mix to coat, using reserved pasta water to loosen if needed
3. Add remaining crab meat, crème fraîche, and lemon juice
4. Warm through thoroughly
5. Garnish with chopped chives and hazelnuts

Pro Tip

Use both white and brown crab meat for a more complex, rich flavor. Fresh pasta makes this dish even more special!Bon appétit, fellow food lovers! 🍝🦀