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Jo Pratt's crab and broccoli tagliatelle

Jo Pratt's crab and broccoli tagliatelle

Crab and broccoli tagliatelle with lemon and basil

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Celeb chef Jo Pratt's crab and broccoli pasta with lemon and basil is great for entertaining, and an easy midweek meal too!

Prep time: 10 mins
Cooking time: 10 mins
Serves: 2
Skill level: Easy peasy

Ingredients

Al dente means 'to the tooth' in Italian. The pasta should be tender on the outside but with a little resistance when you bite into it. Check the packet for cooking guidelines.

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200-300gtagliatelle
3tbsp extra-virgin olive oil
200g pack broccoli
2 cloves of garlic, finely sliced
3 ripe tomatoes, quartered, de-seeded and diced
100g white crab meat, fresh or frozen
Grated zest and juice of ½ lemon
1 small bunch of basil leaves, finely sliced

Method

Bring a saucepan of salted water to the boil and cook the tagliatelle until al dente.
Meanwhile, heat 2tbsp of extra-virgin olive oil in a frying pan over a medium heat. Cut the broccoli into small pieces, about 1-2cm long. Add to the pan, along with the garlic, and fry until the broccoli is becoming tender, and colouring slightly on the tips.
Increase the heat and add the diced tomatoes to the pan. Fry for just a minute or so before adding the crab meat, lemon zest and lemon juice.
Toss gently until the crab is heated through. Season with salt and freshly ground black pepper before mixing into the tagliatelle, basil and the remaining 1tbsp olive oil. Serve straight away.

www.tenderstem.co.uk

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