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–+ servings

Easy Classic Basil Pesto with Pappardelle Pasta & Crab

Classic pesto sauce made with Genovese basil paired with lump crab meat and pappardelle pasta!
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Prep Time: 15 minutes
Course: Main Course
Cuisine: Italian
Keyword: basil pesto, pappardelle pasta recipe, pasta recipe, pesto, pesto recipe
Servings: 3 people
Author: Ainseanlea @ The Stush Kitchen

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Equipment

  • 1 blender
  • 1 pan
  • 1 medium bowl

Ingredients

Pesto Sauce (9 ounces)

  • 100 grams fresh genovese basil
  • 1/2 cup olive oil
  • 2 tbsp pine nuts
  • 1/3 cup pecorino Romano cheese
  • 1/2 cup Parmesan cheese
  • 2 cloves garlic
  • 3/4 tsp salt
  • 2 cubes ice plus extra for blanching basil

Pasta

  • 9 oz pappardelle pasta
  • 8 oz lump crab meat flaked/shredded
  • 1/2 tsp Old Bay Seasoning
  • dash cayenne pepper optional
  • parmesan cheese optional for grating on finished dish

Instructions

Pesto Sauce

  • Blanch basil leaves, submerging in boiling water for 20-30 seconds then immediately submerging in ice cold water.
  • Remove basil from cold water and squeeze excess water out with hands.
  • Add basil, pine nuts, garlic cloves, olive oil and salt along with 2 ice cubes and blend until smooth. This could take 2-4 minutes depending on the power of your blender.
  • Add pecorino and parmesan to blender and blend for another 5-15 seconds until combined smooth.

Pasta

  • Combine crab meat with Old Bay seasoning & cayenne pepper in a bowl and set aside.
  • Prepare pasta according to manufacturer's instructions and reserve 1 cup of pasta water before draining.
  • In a pan over low heat add pasta, 4 ounces of pesto sauce and crab meat and toss with tongs. Add a little of your reserved pasta water to help thin the sauce and allow it to spread evenly.
  • Remove from heat and enjoy with freshly grated parmesan!
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