Crab and Arugula Pasta recipe
A cream-based pasta salad filled to the brim with shellfish, vegetables, and fresh herbs. Easily suitable as a lunch, but also substantial enough for a light dinner.
½ farfalle pasta
½ cup fresh lemon juice
¼ cup mayonnaise
¼ cup olive oil
¼ cup sliced scallions
3 tablespoons chopped fresh tarragon
3 tablespoons chopped fresh basil
1 teaspoon sugar
½ teaspoon salt
½ teaspoon ground black pepper
2 cups Dungeness crabmeat
1 cup cooked shrimp
1 cup chopped celery
1 cup chopped arugula (may substitute baby spinach leaves)
1 lemon, cut into wedges, for serving
Bring a large pot of water to a boil. Add pasta and cook until just soft, 8 to 10 minutes. Drain and set aside.
In a large bowl, combine lemon juice, mayonnaise, oil, scallions, tarragon, and basil; whisk until smooth. Season with salt and pepper. Add crabmeat, shrimp, celery, and reserved pasta; toss to coat and refrigerate 1 hour for flavors to combine.
Add arugula to pasta, toss gently, and serve with lemon wedges.
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