Angela Hartnett cooked this tasty pasta recipe by Elly Curshen for Nick Grimshaw and guest Paul Chowdhry on episode 14 of Dish, the Waitrose podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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
Energy | 2,691kJ/ 642kcals |
|---|---|
Fat | 25g |
Saturated Fat | 3.7g |
Carbohydrates | 66g |
Sugars | 3.1g |
Fibre | 12g |
Protein | 32g |
Salt | 1.4g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
