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Preparation time
20 minutes
Total time:
40 minutes
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Ingredients
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350 g linguine
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4 pieces fresh snow crab, cooked (about 1.5 kg or 3 lb.)
herb pesto
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125 mL (½ cup) fresh flat-leaf parsley, coarsely chopped
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½ package tarragon, coarsely chopped
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1 package savory, coarsely chopped
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2 cloves garlic
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1 lemon, zest and juice
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80 mL (⅓ cup) cashew nuts, toasted and chopped, divided
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125 mL (½ cup) grated Pecorino Romano cheese, divided
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80 mL (⅓ cup) olive oil
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To taste, pepper
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Directions
- Preheat the oven to 160°C (325°F).
- In a large saucepan of boiling water, cook pasta according to package instructions.
- 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.
- With the food processor still running, add the oil in a thin stream until texture is consistent and slightly grainy. Season to taste.
- Reheat the crab for about 10 minutes on a baking sheet.
- Incorporate the pesto and remaining nuts into the pasta and toss together.
- Serve each piece of crab with a pesto linguine nest topped with the remaining Pecorino.
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