Pea & Lemon Crab Pappardelle

A classic, homespun Italian pasta dish is lifted out of the ordinary with best white crab, peas, and zesty lemon.

Serves 2, ready in 15 minutes

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  • 1 pot of Seafood & Eat It White Crab
  • 250g fresh pappardelle pasta
  • 100g cooked frozen peas
  • 3 tbsp extra virgin olive oil
  • 2 garlic cloves, minced
  • Zest and juice of 1 lemon
  • 2 tbsp crème fraîche
  • Small bunch flat-leaf parsley
  • Small bunch dill
  • Salt and pepper


Bring a medium-sized pan of salted water to the boil.

Add the olive oil to a small frying pan over a medium-low heat, add the garlic and lemon zest and sauté for 1 minute.
Add the pappardelle pasta to the pan of boiling water and cook as per the packet instructions. Drain and place in the pan with the garlic and oil, add in the crab, peas, crème fraîche and fresh herbs, allowing the residual heat from the pasta to warm everything through.

Season generously with salt, pepper and lemon juice to taste.