Crab and lemon farfalle

Method

1. Bring a small pan of salted water to the boil and cook the frozen pea and bean mix for 3 minutes, then drain and refresh in cold water.
2. Remove the broad beans from their skins if you like, and set aside. Bring a large pan of salted water to the boil and cook the pasta according to pack instructions, until al dente.
3. Meanwhile, heat 1 tbsp oil in a frying pan and sweat the shallots for 5 minutes until softened. Drain the pasta and add chives along with the beans, peas and softened shallots. Stir through crème fraîche, the zest and juice of 1 lemon and the white crab meat.
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4. Divide between shallow bowls and serve, with extra lemon wedges to squeeze over.