Crab Meyer Lemon Pasta Recipe 45

Steps:

• Bring a large stock pot of salted water to a rolling boil. Add the linguine and cook according to the package directions until al dente. Reserve 1 cup of the cooking liquid then drain.
• While the pasta cooks, make the sauce: Heat a 12-inch nonstick skillet over medium heat. Add the butter and cook until bubbly, browned and smells nutty. Reduce the heat to low; add the creme fraiche, the zest from both lemons, 1 teaspoon salt and 1/2 teaspoon pepper. Stir together until a smooth, creamy sauce forms.
• Add the crabmeat and stir gently. Once the pasta has cooked, add it directly to the sauce
• along with the lemon juice. Toss together then stir in the 1/4 cup pecorino, minced dill, 2 tablespoons chives and the tarragon. Cook until the sauce thickens, about 1 minute. If it looks too dry, stir in 1/4 cup of the reserved cooking liquid at a time. Remove from the heat and taste for seasoning, adding more salt or pepper if needed.
• Divide the pasta among 4 shallow bowls and sprinkle the tops with more pecorino, cracked pepper, minced chives and dill fronds.

Steps:

• - prep your ingredients - chop zucchini, garlic & parsley - spiralize parsnips - zest & juice lemons - cook lardons or pancetta in olive oil over a medium heat in a large skillet - once lardons/ pancetta are cooked - add zucchini, lemon zest, garlic and salt - allow zucchini and garlic to cook for about 3 minutes while stirring (to prevent garlic from burning) - add crab meat and stir to combine - add spiralized parsnips, water and the juice of the lemons - simmer on low until water mostly cooks out and parsnips are 'al dente' (add more water if needed to get noodles to your desired doneness) - add chopped parsley and toss to combine all the flavors. - serve with a simple green salad for a quick and easy dinner