New York Times
Crab Pasta With Snap Peas and Mint
Author:Melissa Clark
13 Ingredients
25 mins
Sweet crab meat and even sweeter sugar snap peas are a lovely match in this green-flecked springtime pasta. Don’t overlook the final garnish of olive oil, lemon juice, black pepper and flaky sea salt – it really brings out the saline flavor of the crab. Try replacing the mint with basil or chives, or even with tender pea shoots, which will increase the pea quotient in a delightful way.
Serves
1
Serves
1
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