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Snow crab and pasta with homemade pesto

Snow crab and pasta with homemade pesto

Main course | Easy | 40 minutes
Main course
Easy
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Recipe details

Ingredients

herb pesto

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Directions

  1. Preheat the oven to 160°C (325°F).
  2. In a large saucepan of boiling water, cook pasta according to package instructions.
  3. In the meantime, use a food processor to purée the herbs, garlic, lemon zest and juice, 45 mL (3 tbsp.) of cashews, and 60 mL (¼ cup) of Pecorino.
  4. With the food processor still running, add the oil in a thin stream until texture is consistent and slightly grainy. Season to taste.
  5. Reheat the crab for about 10 minutes on a baking sheet.
  6. Incorporate the pesto and remaining nuts into the pasta and toss together.
  7. Serve each piece of crab with a pesto linguine nest topped with the remaining Pecorino.

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