Crab, broad bean & lemon pappardelle

Name: Crab, broad bean & lemon pappardelle
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 2
Ingredients: 500 g broad beans in pods; 150 g No.1 Egg Pappardelle; 100 g white crabmeat; 40 ml extra virgin olive oil; 1 unwaxed lemon, zest finely grated; 5 g dill leaves; 1 tbsp tarragon or basil finely chopped

Angela Hartnett cooked this tasty pasta recipe by Elly Curshen for Nick Grimshaw and guest Paul Chowdhry on episode 14, season 1, of Dish, the Waitrose podcast.

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Serves2
CourseMain meal
Prepare10 mins
Cook6 mins
Total time16 mins

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500g broad beans in pods
150g No.1 Egg Pappardelle
100g white crabmeat
40ml extra virgin olive oil
1 unwaxed lemon, zest finely grated
5g dill leaves
1 tbsp tarragon or basil finely chopped

Remove the beans from their outer pods – you should have about 100g beans. Cook in salted boiling water for 1½ minutes. Drain and run under cold water. Peel off the outer skins, if liked. I only double pod the bigger beans, which have tougher skins. Put to one side.
Cook the pasta according to pack instructions, then drain and return to the pan.
Add the cooked broad beans, half the crabmeat, 1 tbsp extra virgin olive oil, the finely grated zest of the lemon and season well with freshly ground black pepper and sea salt flakes. Add most of the herbs, reserving some for the garnish.
Toss very gently with tongs and then divide between four plates for a starter, piling the pasta up in the centre of the plate and making small but high nests. Dot the remaining crab and herbs over and around the pasta, and drizzle with the remaining extra virgin olive oil. Serve immediately.

Typical values per serving when made using specific products in recipe