French in a Flash: Sea Shells with Creamy Basil-Tarragon Pistou, Crab, and Sweet Peas

Ingredients

  • 1 pound sea shell pasta
  • 1 clove garlic
  • 2 ounces basil, the leaves of which will equal about 1 cup packed
  • The leaves from 4 stems tarragon
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • Salt and pepper
  • 3/4 cup olive oil
  • 1/4 cup Parmesan or Pecorino cheese
  • 1/2 cup heavy cream
  • 1/2 cup thawed frozen petite peas
  • 1 pound jumbo lump crab meat

Description

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