Pasta, pasta, pasta. You just can’t beat it and we can’t get enough of coming up with recipes for it. This uses rainbow chard, which is best in season between July and mid November, and adds a pop of colour to this dish.
Don’t be put off by the fact you can’t get crab with your weekly shop, it’s becoming increasingly easier to source quality sustainable crab in a supermarket. We love Seafood and Eat It’s cornish crab (well of course), which you can pick up in Waitrose or on Ocado. Alternatively Tesco stock an Orkney crab which is responsibly sourced and isn’t too expensive. If you still can’t find anyway you can use tinned crab, but do check the sustainability as quite often it’s imported from an unsustainable source.
This dish isn’t very ‘saucy’ instead focussing on the ingredients to provide all of the flavour. It works well as a packed lunch the next day with some salad so it’s worth making a little extra.
Ingredients (serves 2):
- One courgette
- Five stalks of rainbow chard
- 100g crab meat
- One lemon
- Teaspoon of chilli flakes
- 20g butter
- 200g dried rigatoni
- Tablespoon of olive oil
- 25g grated parmesan
- Salt and pepper to season
- Start of by getting the pasta on to boil (ours was for ten minutes).
- Whilst the pasta cooks you can cook the vegetables. Put a large saucepan on a medium heat, and add the olive oil.
- Once the oil is hot grate one courgette into the pan and fry for one minute.
- Remove the stalks from the chard and chop into cm pieces. Add to the saucepan and cook for two minutes.
- Finely chop the chard leaves and add to the pan and cook for a further minute.
- Remove the vegetables from the pan and set aside.
- Add the butter to the pan and put on a low heat. Add the grated Parmesan, along with three tablespoons of the pasta water.
- Now add the chilli flakes, as well as the zest of one lemon. Stir and add salt and pepper to season.
- Add the crab meat and mix through before adding the greens and the pasta.
- Mix well so the pasta is coated. Serve!