LUMP CRAB PASTA WITH DECADENT PESTO CREAM SAUCE
Ingredients
2 cups heavy cream
2 cups cherry or grape tomatoes, cut in half
1 ½ teaspoons salt
½ teaspoon black pepper
1 cup parmesan, divided
1 cup pesto (try my carrot top pesto or other yummy homemade pestos)
1 teaspoon lemon juice
1 pound lump crabmeat
1 pound linguini or other pasta shape, cooked al dente to package directions
Microgreens or chopped parsley for garnish
Instructions
Place the heavy cream in a large deep skillet and bring it to a boil. Cook for 3 minutes letting it reduce slightly. Add the tomatoes, salt, black pepper, and ½ cup of the parmesan to the pan. Cook on a low boil for another 2 minutes stirring to incorporate the parmesan.
Reduce the heat to low and add the remaining ½ cup of parmesan, the pesto, and lemon juice to the pan. Cook for 2 minutes more, stirring until a beautiful sauce has formed.
Remove the sauce from the heat and gently fold in the crabmeat and pasta, taking care not to break up the lumps. Toss until everything is well coated. Serve immediately in bowls garnished with microgreens.
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