Ingredients
Coarse salt
1 pound pappardelle
4 tablespoons unsalted butter
2 shallots, minced
2 pounds garden peas, shelled and roughly chopped (2 cups)
Freshly ground pepper
1 pound lump crabmeat, rinsed and picked over
1 cup heavy cream
1/4 cup loosely packed fresh basil leaves, roughly chopped, plus more for garnish
Preparation
Bring a large saucepan of water to a boil, and generously add salt. Stir in pasta; cook according to package instructions until it is al dente. Transfer to a colander, and let drain.
Meanwhile, melt butter in a large saute pan over medium heat. Add shallots, and cook until they are translucent and fragrant, about 2 minutes. Add peas, and season with salt and pepper; cook until peas are tender and bright green, 4 to 5 minutes. Add crab, and continue cooking, stirring constantly, until it is heated through, about 1 minute more. Add the pasta, and stir to combine.
Stir in cream and basil, and cook until mixture is just heated through. Remove from heat; season with salt and pepper. Divide among serving plates, and garnish with basil. Serve immediately.
