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crab pasta with snap peas and mint

4.0

(388)

cooking.nytimes.com
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Total: 25 minutes

Servings: 2.5

Ingredients

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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.

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