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Crab and Pea Rigatoni

Crab and Pea Rigatoni

By OcadoLifePublished on 09 January 2024Keep things fast and fabulous with recipe writer Lara Luck’s Crab and Pea Rigatoni. The dish uses a ready-to-cook rich and cheesy crab dip to make a silky pasta sauce – add a squeeze of lemon to taste. For another quick and easy recipe from Lara, try her Tofu and Peanut Butter Stir-Fry. Looking for more pasta recipes? Look no further.
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Time and servings

20 minsTotal time
Serves 2584 kcal/serving
5 minsPrep time
15 minsCooking time

Ingredients

  • 150g rigatoni pasta
  • 160g frozen garden peas
  • 1 (200g) tub hot crab dip
  • 1 lemon, for squeezing over, plus a little finely grated zest
  • 1 small handful flat-leaf parsley, chopped

Method

  • Step 1

    Boil the pasta in a large pan of salted water, adding the peas for the last 3-4 mins.

  • Step 2

    Scoop out 50ml pasta water and add to a separate pan with the crab dip; simmer over a medium heat until piping hot, melted and creamy.

  • Step 3

    Drain the pasta and peas and toss with the crab mixture, adding a squeeze of lemon juice and a little zest. Serve topped with a grind of black pepper and a scattering of parsley.