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Crab and lemon farfalle

Name: Crab and lemon farfalle
Yield: Serves 2
Cuisine: British recipes
Ingredients: 150g frozen pea and bean mix; 150g farfalle or other pasta shape; 1 tbsp oil; 3 tbsp frozen diced shallots or 3 shallots, diced; 2 tbsp frozen snipped chives or a small bunch fresh chives, snipped; 2 tbsp crème fraîche; Zest and juice of 1 lemon; 200g fresh (see our how-to video below) or tinned white crab meat, shredded; Lemon wedges

Published: 31 May 09
Updated: 18 Mar 24

This simple seafood pasta recipe is quick and easy, but smart enough for entertaining.

Easy
June 2009

Test kitchen approved

Serves 2
Hands on time 5 mins, plus 15 mins cooking time

This simple seafood pasta recipe is quick and easy, but smart enough for entertaining.

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Ingredients

150g frozen pea and bean mix
150g farfalle or other pasta shape
1 tbsp oil
3 tbsp frozen diced shallots or 3 shallots, diced
2 tbsp frozen snipped chives or a small bunch fresh chives, snipped
2 tbsp crème fraîche
Zest and juice of 1 lemon
200g fresh (see our how-to video below) or tinned white crab meat, shredded
Lemon wedges

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Method

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.
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.
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.