Pasta
Cabannes Ryman
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Angel Hair Pasta with Crab and Pesto
Jordan’s Grove, Maitland, FL
Bon Appetit Archives

2 tablespoons unsalted butter
2 ounces fresh shiitake or button mushrooms,
stemmed and sliced
1/2 cup pesto [our recipe follows,
or use purchased prepared pesto]
1 large tomato, cored, seeded, coarsely chopped
1 teaspoon grated lemon peel [zest]
8 ounces angel hair pasta
2 tablespoons olive oil
1/2 pound cooked crabmeat
Freshly grated Parmesan cheese

Melt butter in heavy large skillet over medium heat. Add mushrooms
and sauté until tender, about 3 minutes. Mix in pesto, tomato and lemon
peel [zest]. Remove from heat and set aside.
Cook pasta in large pot of boiling salted water until just tender but still
firm to the bite. Drain well. Transfer to a bowl. Toss with oil. Divide
the pasta among plates, Add crab to sauce and stir over medium heat to
heat through. Spoon sauce over pasta. Serve, passing cheese separately.
Serves 4.
 

Pesto [from our archives]

2 cups fresh basil leaves, thoroughly washed and patted dry
4 large garlic cloves, peeled and chopped
1 cup pine nuts
1 cup extra-virgin, cold-pressed olive oil
1 1/4 cups freshly grated Pecorino Romano or
Parmigiano-Reggiano cheese
Salt to taste
Pepper to taste

Place basil, garlic and pine nuts in food processor and chop finely. Leave
the processor running and add the olive oil in a slow steady stream through feed tube. Turn off the processor. Remove the top and add the cheese, a sprinkle of salt and a good grinding of pepper. Replace top, and process
just long enough to combine the ingredients. Store in clean jars in the refrigerator or freezer.  Makes about 3 cups.
 

Featured Archive Recipe:
Garlicky Linguine with Crab,
Red Bell Pepper and Pine Nuts