Best 11 Pasta With Peas Crab And Basil Recipes

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Pasta with peas, crab, and basil is a delicious and flavorful dish that is sure to please everyone at your table. This classic Italian dish is made with simple, fresh ingredients and can be prepared in under 30 minutes. The combination of sweet peas, succulent crab, and aromatic basil creates a delightful symphony of flavors that will tantalize your taste buds. Whether you're looking for a quick and easy weeknight meal or a special dish to serve at your next dinner party, pasta with peas, crab, and basil is a surefire hit.

Check out the recipes below so you can choose the best recipe for yourself!

CRAB & LEMON SPAGHETTI WITH PEAS



Crab & lemon spaghetti with peas image

Enjoy this fresh-tasting lunch option, on the table in 20 minutes. It's low in calories but provides folate, fibre, vitamin C and iron

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Pasta, Supper

Time 19m

Number Of Ingredients 8

150g wholemeal spaghetti
1 tbsp rapeseed oil
2 leeks (220g), cut into lengths then long thin strips
1 red chilli , deseeded and finely chopped
1 garlic clove , finely grated
160g frozen peas
1 lemon , zested and 1/2 juiced
100g fresh white and brown crabmeat (not dressed)

Steps:

  • Cook the spaghetti for 12 mins, or following pack instructions, until al dente. Meanwhile, heat the oil in a large frying pan, add the leeks and chilli and cook for 5 mins. Stir in the garlic, peas, lemon zest and juice, then cook for a few mins.
  • Drain the pasta, then add to the pan with ¼ mug of pasta water and the crab, then toss everything together until well coated. Spoon into shallow bowls and serve.

Nutrition Facts : Calories 467 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 7 grams sugar, Fiber 15 grams fiber, Protein 26 grams protein, Sodium 0.5 milligram of sodium

CRAB PASTA WITH SNAP PEAS AND MINT



Crab Pasta With Snap Peas and Mint image

Sweet crab meat and even sweeter sugar snap peas are a lovely match in this green-flecked springtime pasta. Don't overlook the final garnish of olive oil, lemon juice, black pepper and flaky sea salt - it really brings out the saline flavor of the crab. Try replacing the mint with basil or chives, or even with tender pea shoots, which will increase the pea quotient in a delightful way.

Provided by Melissa Clark

Categories     dinner, easy, for two, quick, weekday, pastas, seafood, main course

Time 25m

Yield 2 to 3 servings

Number Of Ingredients 13

Fine sea salt, as needed
8 ounces linguine or spaghetti
4 tablespoons unsalted butter, to taste
1 cup sliced sugar snap peas
2 scallions, whites and greens (both light and dark) thinly sliced
1/8 teaspoon red chile flakes, more to taste
Finely grated zest of 1 lemon
8 ounces crab meat, preferably lump
2/3 cup torn mint leaves
Juice of 1/2 lemon, more to taste
Freshly ground black pepper
Extra-virgin olive oil, for serving
Flaky sea salt, for serving

Steps:

  • Bring a large pot of heavily salted water to a boil. Add pasta and boil until al dente according to package directions. Reserve 1 cup pasta water, then drain.
  • Melt butter in a large skillet over medium heat. Whisk in 1/2 cup pasta water, then stir in snap peas, scallions, chile flakes and a large pinch of salt. Cook for 1 to 2 minutes, until peas are tender. Stir in lemon zest and mix well.
  • Add drained pasta to the pan along with crab, 1/3 cup mint, the lemon juice and black pepper. Toss, adding more pasta water if the mixture looks dry, until warmed through. Remove from heat and serve topped with remaining mint, a drizzle of oil, more lemon if you'd like, and a sprinkle of flaky sea salt.

Nutrition Facts : @context http, Calories 515, UnsaturatedFat 6 grams, Carbohydrate 65 grams, Fat 17 grams, Fiber 6 grams, Protein 26 grams, SaturatedFat 10 grams, Sodium 611 milligrams, Sugar 4 grams, TransFat 1 gram

FRESH PASTA WITH CRABMEAT, PEAS AND CHILE



Fresh Pasta with Crabmeat, Peas and Chile image

Provided by Kay Chun

Categories     Quick & Easy     Father's Day     Dinner     Crab     Pea     Healthy     Potluck     Chile Pepper     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 10

Fresh semolina fettuccine
1/2 cup thinly sliced spring onions or scallions
2 tablespoons extra-virgin olive oil, divided
2 tablespoons unsalted butter, divided
1/2 pound lump crabmeat, picked over
1/3 cup fresh or thawed frozen peas
2 teaspoons fresh lemon juice
2 tablespoons grated Parmigiano-Reggiano
1 (3-to 4-inch) fresh red chile, such as serrano, thinly sliced, or 1/4 teaspoon hot red-pepper flakes
1/3 cup chopped flat-leaf parsley, divided

Steps:

  • Cook fettuccine in a pasta pot of well-salted boiling water until al dente, about 3 minutes. Reserve 1 cup cooking water, then drain pasta.
  • While pasta water comes to a boil, cook spring onions in 1 tablespoon oil and 1 tablespoon butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 2 minutes. Add 1/2 cup pasta-cooking water, peas, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook 1 minute. Add crab and cook until heated through, about 2 minutes. Add pasta, lemon juice, cheese, chile, and remaining tablespoon each of oil and butter and stir to combine well, adding more cooking water to moisten if necessary. Remove from heat and stir in all but 1 tablespoon parsley. Serve pasta sprinkled with remaining parsley.
  • What to drink:
  • Fontaleoni Vernaccia di San Gimignano '07

PASTA WITH BACON AND PEAS



Pasta with Bacon and Peas image

Pasta in a red sauce with bacon and peas.

Provided by ANGCHICK

Categories     Meat and Poultry Recipes     Pork

Time 35m

Yield 6

Number Of Ingredients 12

1 (16 ounce) package spaghetti
1 tablespoon olive oil
¼ pound turkey bacon, cut into small pieces
½ large onion, chopped
1 clove garlic, minced
2 (15 ounce) cans tomato sauce
1 ½ teaspoons chopped fresh parsley
¼ teaspoon dried basil
1 teaspoon garlic powder
½ teaspoon pepper
1 (15 ounce) can peas, drained
¼ cup grated Romano cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Heat oil in a large pot over medium heat. Saute bacon, onion and garlic until lightly browned. Stir in tomato sauce. Season with parsley, basil, garlic powder and pepper. Bring to a boil, reduce heat, and simmer 20 to 30 minutes, stirring occasionally. Stir in peas. Toss with pasta until evenly coated. Sprinkle top with Romano.

Nutrition Facts : Calories 440.9 calories, Carbohydrate 72.1 g, Cholesterol 22.2 mg, Fat 9 g, Fiber 6.8 g, Protein 18.6 g, SaturatedFat 2.4 g, Sodium 1159.5 mg, Sugar 10.7 g

BASIL-LEMON CRAB LINGUINE



Basil-Lemon Crab Linguine image

I always add herbs to pasta to really punch up the flavor. This linguine looks and tastes like it's from a five-star restaurant. We love it. -Tonya Burkhard, Palm Coast, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1 package (9 ounces) refrigerated linguine
1/3 cup butter, cubed
1 jalapeno pepper, seeded and finely chopped
1 garlic clove, minced
1 teaspoon grated lemon zest
3 tablespoons lemon juice
2 cans (6 ounces each) lump crabmeat, drained
1/4 cup loosely packed basil leaves, thinly sliced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add jalapeno and garlic; cook and stir 1-2 minutes or until tender. Stir in lemon zest and juice. Add crab; heat through, stirring gently., Drain linguine; add to skillet. Sprinkle with basil, salt and pepper; toss to combine.

Nutrition Facts : Calories 392 calories, Fat 18g fat (11g saturated fat), Cholesterol 161mg cholesterol, Sodium 856mg sodium, Carbohydrate 35g carbohydrate (1g sugars, Fiber 2g fiber), Protein 23g protein.

CREAMY CRAB & PEA PASTA



Creamy crab & pea pasta image

Fresh crab is one of summer's real treats and its delicate flavour means it needs only minimal cooking

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 15m

Number Of Ingredients 7

400g spaghetti
200g fresh or frozen peas
300g fresh crabmeat
5 tbsp reduced-fat crème fraîche
1 red chilli , deseeded and chopped
handful parsley leaves, chopped
zest 1 lemon, juice ½ lemon

Steps:

  • Boil a large pan of salted water. Tip in the pasta, then cook for about 7 mins. Add the peas, then cook for 2-3 mins more until both are cooked through.
  • Drain in a colander, reserving a little cooking water, then tip back into the pan with the crabmeat and crème fraîche. Stir well with most of the remaining ingredients, adding a little of the pasta cooking water if the mixture seems a little dry. Serve sprinkled with a little extra chopped chilli, parsley and lemon zest.

Nutrition Facts : Calories 512 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 0.83 milligram of sodium

PASTA WITH PEAS, CRAB, AND BASIL



Pasta with Peas, Crab, and Basil image

Chopping peas slightly prevents them from rolling off the pasta in this dish of pappardelle -- long, flat, wide noodles -- with crab and basil.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

Coarse salt
1 pound pappardelle
4 tablespoons unsalted butter
2 shallots, minced
2 pounds garden peas, shelled and roughly chopped (2 cups)
Freshly ground pepper
1 pound lump crabmeat, rinsed and picked over
1 cup heavy cream
1/4 cup loosely packed fresh basil leaves, roughly chopped, plus more for garnish

Steps:

  • Bring a large saucepan of water to a boil, and generously add salt. Stir in pasta; cook according to package instructions until it is al dente. Transfer to a colander, and let drain.
  • Meanwhile, melt butter in a large saute pan over medium heat. Add shallots, and cook until they are translucent and fragrant, about 2 minutes. Add peas, and season with salt and pepper; cook until peas are tender and bright green, 4 to 5 minutes. Add crab, and continue cooking, stirring constantly, until it is heated through, about 1 minute more. Add the pasta, and stir to combine.
  • Stir in cream and basil, and cook until mixture is just heated through. Remove from heat; season with salt and pepper. Divide among serving plates, and garnish with basil. Serve immediately.

PASTA WITH PEAS, CRAB, AND BASIL



Pasta with Peas, Crab, and Basil image

Categories     Pasta     Basil     Crab     Pea     Boil

Yield serves 6 to 8

Number Of Ingredients 9

Coarse salt
1 pound pappardelle
4 tablespoons unsalted butter
2 shallots, minced
2 pounds garden peas, shelled and roughly chopped (2 cups)
Freshly ground pepper
1 pound lump crabmeat, rinsed and picked over
1 cup heavy cream
1/4 cup loosely packed fresh basil leaves, roughly chopped, plus more for garnish

Steps:

  • Bring a large saucepan of water to a boil, and generously add salt. Stir in the pasta; cook according to package instructions until it is al dente. Transfer to a colander, and let drain.
  • Meanwhile, melt the butter in a large sauté pan over medium heat. Add the shallots, and cook until they are translucent and fragrant, about 2 minutes. Add the peas, and season with salt and pepper; cook until the peas are tender and bright green, 4 to 5 minutes. Add the crab, and continue cooking, stirring constantly, until it is heated through, about 1 minute more. Add the pasta, and stir to combine.
  • Stir in the cream and basil, and cook until the mixture is just heated through. Remove from heat; season with salt and pepper. Divide among serving plates, and garnish with basil. Serve immediately.

CREAMY CRAB AND PEA PASTA



Creamy Crab and Pea Pasta image

Make and share this Creamy Crab and Pea Pasta recipe from Food.com.

Provided by English_Rose

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

14 ounces spaghetti
8 ounces frozen peas
10 ounces crabmeat
5 tablespoons creme fraiche
1 red chili pepper, deseeded and chopped
2 ounces parsley, chopped
1 lemon, zest and juice of half the lemon

Steps:

  • Boil a large pan of salted water. Tip in the pasta and cook for about 7 minutes.
  • Add the peas and cook for a further 2-3 minutes until both are cooked through.
  • Drain in a colander, reserving a little cooking water then tip back into the pan with the crabmeat and creme fraiche.
  • Stir well with the remaining ingredients.
  • Stir in a little of the reserved cooking water if the mixture seems a little dry.
  • Serve.

Nutrition Facts : Calories 552.9, Fat 9.3, SaturatedFat 4.7, Cholesterol 55.4, Sodium 677.5, Carbohydrate 87.6, Fiber 7.5, Sugar 5.5, Protein 30.3

PEA 'N' CRAB PASTA SALAD



Pea 'n' Crab Pasta Salad image

This pretty pasta salad is jazzed up with crabmeat, spinach and peas. With crumbled feta and just the right amount of Italian dressing, it makes a hearty side dish or a satisfying main course served with bread alongside. -Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 6

2-1/2 cups uncooked medium pasta shells
2-1/2 cups fresh baby spinach
1 package (10 ounces) frozen peas, thawed
1-1/2 cups imitation crabmeat
1/4 cup crumbled feta cheese
1/2 cup Italian salad dressing

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large bowl, combine the spinach, peas and crab. Drain pasta and rinse in cold water. Stir into spinach mixture. Sprinkle with feta cheese. Drizzle with dressing and toss to coat.

Nutrition Facts : Calories 285 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 465mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 4g fiber), Protein 13g protein.

PASTA WITH SNAP PEAS, BASIL, AND SPINACH



Pasta with Snap Peas, Basil, and Spinach image

The cream sauce and kid-friendly vegetables make this a pasta dish for the whole family.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 8

Coarse salt and ground pepper
3/4 pound short pasta, such as gemelli
3 garlic cloves, halved
8 ounces snap peas, halved
10 ounces baby spinach
1/2 cup fresh basil leaves
1/3 cup heavy cream
3 ounces Parmesan, grated (3/4 cup)

Steps:

  • In a large pot of boiling salted water, cook pasta and garlic 1 minute less than package instructions. Add snap peas and cook 30 seconds. Add spinach and basil and stir once to wilt. Reserve 1/2 cup pasta water, then drain.
  • Add cream to pot and heat over medium-high until bubbling. Return pasta mixture and 1/4 cup pasta water to pot and cook, stirring, 2 minutes. Stir in Parmesan. If necessary, add remaining pasta water to create a light sauce that coats pasta. Season with salt and pepper.

Nutrition Facts : Calories 513 g, Fat 15 g, Fiber 10 g, Protein 24 g, SaturatedFat 9 g

Tips:

  • Use fresh ingredients: The fresher the ingredients, the better the pasta will taste. If you can, use fresh peas, crab, and basil.
  • Cook the pasta al dente: This means that the pasta should be cooked until it is just tender, but still has a little bit of a bite to it.
  • Season the pasta water: Add a generous amount of salt to the pasta water before cooking the pasta. This will help to flavor the pasta and prevent it from becoming bland.
  • Don't overcook the crab: Crab is a delicate protein, so it's important not to overcook it. Cook the crab for just a few minutes, until it is opaque and cooked through.
  • Use a light hand with the basil: Basil is a flavorful herb, so a little goes a long way. Add just a few leaves of basil to the pasta, or else it will overpower the other flavors.

Conclusion:

Pasta with peas, crab, and basil is a delicious and easy-to-make dish that is perfect for a summer meal. The fresh flavors of the peas, crab, and basil come together to create a light and refreshing pasta dish that is sure to please everyone at the table.

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