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Creamy pappardelle with crab
Pappardelle with ricotta, spinach and crab.
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Ingredients
Directions
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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.
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Meanwhile, cook the pasta al dente according to the instructions on the package and allow the crab to drain.
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Grate the yellow skin of the lemon, press 1 half and cut the rest into segments.
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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.
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Drain the pasta and collect 150 ml of the cooking liquid.
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Put the pasta back in the pan and spoon the ricotta, tarragon and cooking liquid through the pasta and season with salt and pepper.
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Spread the pasta and spinach crab mixture over the plates and garnish with lemon wedges.
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Nutrition
470Calories
Sodium24% DV575mg
Fat17% DV11g
Protein56% DV28g
Carbs20% DV61g
Fiber20% DV5g
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