Indulge in a luxurious Creamy Pesto Crab Pappardelle with Burrata—featuring fresh ingredients and a perfect blend of flavors for a rich, satisfying meal.
Dried thick-cut pasta noodles make a great base for my Creamy Pesto Crab Pappardelle sauce with hints of lemon and luscious burrata. It will make you feel like you’re in the south of Italy dining in your favorite al fresco café.
My Creamy Pesto Crab Pappardelle sauce is made with pesto (homemade or store-bought) and half & half. Lemon zest and some shallots build flavor in the sauce, which clings beautifully to cooked pappardelle. The whole dish is made in less than 20 minutes, so make sure you set the table ahead of time because dinner will be quickly served.
Ingredients
12 ounces dried pappardelle pasta, or other wide cut noodle
1 shallot, sliced
2/3 cup pesto sauce, homemade or store-bought
1/2 cup half & half
1/2 pound fresh or freshly canned pasteurized crab
zest of 1/2 lemon
1 ball burrata cheese
3 mint sprigs
olive oil for cooking
salt and pepper
(Serves 4)
To Prepare:
- Boil pappardelle in salted water for 10 minutes, while making sauce.
- In a large saute pan, add 2 teaspoons olive oil and place over medium heat. Stir and cook for 2 minutes. Add 1 teaspoon salt and 1/4 teaspoon black pepper, stir.
- Add pesto and half & half, stir. Cook for 2 minutes while stirring to combine. Add crab and reduce heat to low and continue to cook for 3 minutes, until slightly reduced. Add lemon zest and stir.
- Add cooked pappardelle into sauce, along with 1/2 cup pasta water. Toss to coat pasta with sauce. Salt and pepper as needed.
- Spoon into bowls and top with shredded burrata and mint leaves. Enjoy!
You can make this Creamy Pesto Crab Pappardelle with Burrata during the week because it’s quick and delicious or serve it on the weekends for a dinner party with close friends.
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