Filter
Reset
Sort ByRelevance
Tygrlilly
Creamy pappardelle with crab
Pappardelle with ricotta, spinach and crab.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the shallots into rings. Heat the oil in a large frying pan and fry the shallots for 6 minutes. Add the spinach in parts and let it shrink.
-
Meanwhile, cook the pasta al dente according to the instructions on the package and allow the crab to drain.
-
Grate the yellow skin of the lemon, press 1 half and cut the rest into segments.
-
Spoon the crab, the lemon zest and 2 tbsp of the juice carefully through the spinach and turn off the heat. Season with pepper and salt.
-
Drain the pasta and collect 150 ml of the cooking liquid.
-
Put the pasta back in the pan and spoon the ricotta, tarragon and cooking liquid through the pasta and season with salt and pepper.
-
Spread the pasta and spinach crab mixture over the plates and garnish with lemon wedges.
Blogs that might be interesting
-
75 minMain dishpotatoes, small carrots, onion, tomato, olive oil 'extra virgin', garlic, chicken bolts without skin, parsley, coriander, paprika, ginger powder, saffron powder, green olives,Moroccan tagine with chicken
-
10 minMain dishCherry tomatoes, cucumber, yellow bell pepper, silver onion sweet sour, herring in mustard dressing, lettuce, baguette, herb butter,herring salad with mustard dressing
-
15 minMain dishtomato cubes, fish stock cubes, Macaroni, green beans, oil, chorizo sausage, fruits de mer,meal fish soup with broad beans and macaroni
-
20 minMain dishunpeeled potatoes, fresh cod, Scandinavian spices for salmon, traditional olive oil, fresh chives, yogurt, cucumber, raw vegetables beetroot julienne,fried cod with potato-cucumber salad
Nutrition
470Calories
Sodium24% DV575mg
Fat17% DV11g
Protein56% DV28g
Carbs20% DV61g
Fiber20% DV5g
Loved it