Snow crab and pasta with homemade pesto
Prep Time
Cooking Mode
350 g oz linguine
4 snow crab, cooked
125 mL cup flesh flat-leaf parsley, coarsely chopped
½ package tarragon, coarsely chopped
1 package savory, coarsely chopped
2 cloves garlic
1 lemon, zest and juice
80 mL cup cashew nuts, toasted and chopped, divided
125 mL cup grated Pecorino Romano cheese, divided
80 mL cup olive oil
to taste pepper
350 g oz linguine
4 snow crab, cooked
125 mL cup flesh flat-leaf parsley, coarsely chopped
½ package tarragon, coarsely chopped
1 package savory, coarsely chopped
2 cloves garlic
1 lemon, zest and juice
80 mL cup cashew nuts, toasted and chopped, divided
125 mL cup grated Pecorino Romano cheese, divided
80 mL cup olive oil
to taste pepper
Directions
1Preheat the oven to 160°C (325°F).
2In a large saucepan of boiling water, cook pasta according to package instructions.
3In the meantime, use a food processor to purée the herbs, garlic, lemon zest and juice, 45 mL (3 tbsp.) of cashews, and 60 mL (¼ cup) of Pecorino.
4With the food processor still running, add the oil in a thin stream until texture is consistent and slightly grainy. Season to taste.
5Reheat the crab for about 10 minutes on a baking sheet.
6Incorporate the pesto and remaining nuts into the pasta and toss together.
7Serve each piece of crab with a pesto linguine nest topped with the remaining Pecorino.
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Personal Note
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