Name: Crab Pasta with Lemon and Dill White Wine Sauce
Ingredients: 1 lb Severino Pasta Company pasta; 1 stick butter; 1 cluster king crab legs or 1 can lump crab; 2 cups fresh baby spinach, chopped from Tiny Seed Farm; 1/4 cup Narcisi Chardonnay; 1/4 cup heavy cream; 1/4 cup dill, chopped from Greenwalt Farms; Sprouts for garnish; 1 lemon, juiced and zested; 1/4 cup green onion, chopped; Salt and pepper to taste

Description

A delicious seafood pasta with farm-fresh ingredients.

Ingredients

Scale

1 lb Severino Pasta Company pasta
1 stick butter
1 cluster king crab legs or 1 can lump crab
2 cups fresh baby spinach, chopped from Tiny Seed Farm
1/4 cup Narcisi Chardonnay
1/4 cup heavy cream
1/4 cup dill, chopped from Greenwalt Farms
Sprouts for garnish
1 lemon, juiced and zested
1/4 cup green onion, chopped
Salt and pepper to taste

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Instructions

Bring a large pot of heavily salted water to a boil. Add pasta and cook until al dente, about 3-5 minutes. Reserve 1 cup of pasta water for later. Strain and set aside.
In a sauté pan, add stick of butter and melt over medium heat. Add crab and spinach just until the crab is warmed through. Add pasta water and white wine.
Add pasta and heavy cream and gently toss, making sure all the pasta is coated in the sauce. Garnish with dill, sprouts, lemon juice and zest, and green onion.