Creamy pappardelle with crab

Name: creamy pappardelle with crab
Cook time: 16 min
Total time: 16 min
Yield: 4
Cuisine: Italian
Ingredients: 200 g shallot; 2 el traditional olive oil; 400 g wild spinach; 300 g pappardelle pasta; 340 g crab; 1 lemon cleaned up; 100 g ricotta; 1,5 tl dried tarragon

Pappardelle with ricotta, spinach and crab.

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.