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Crab, broad bean & lemon pappardelle
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Serves: 4 as a starter or 2 as a main
500g broad beans in pods
150g No.1 Egg Pappardelle
100g white crabmeat
40ml No.1 Valli Trapanesi PDO Extra Virgin Olive Oil
1 unwaxed lemon, zest finely grated
5g dill leaves
1 tbsp tarragon or basil finely chopped
1. 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.
2. Cook the pasta according to pack instructions, then drain and return to the pan.
3. 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.
4. 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.
Cook's tipSwap the tarragon for basil if you prefer
Typical values per serving: