Farfalle with crayfish and gremolata
Pasta with string beans, lemon, parsley, anchovy fillets, onion, peso, garden peas and crayfish
Cook the pasta in water with salt according to the instructions on the package. Cook the beans for the last 4 minutes. Drain.
Meanwhile, grate the yellow skin of the lemon and squeeze out half of the fruit. Slice the leaves of parsley and mix with the lemon grater (gremolata).
Chop the onion. Heat the anchovies and oil from the can in a skillet and fry the onion and pesto for 4 minutes on low heat.
Push the anchovies into pieces with a wooden spoon. Add the peas and cook for 3 minutes on low heat.
Add the pasta, string beans, 1 tbsp lemon juice and 3/4 of the crayfish. Sprinkle with the gremolata and the rest of the crayfish. Serve immediately.
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