Recipes

Crab & Chilli Pappardelle

A recipe created for urbanchef.co.nz

Ingredients

400g fresh lasagne sheet
1 tablespoon vegetable oil
125g Florence fennel bulb
425g jar Urban Appetite Merlot & Mushroom Sauté Sauce
zest and juice of 2 limes
2 chillies, chopped fine
170g can of crab, drained
3 handfuls of fresh picked watercress tips

Instructions

Without unfolding the pasta sheets, cut into 2cm slices to create a pappardelle cut (wide pasta strips). Cook the pasta in plenty of simmering water for 8-10 minutes until el dente. When cooked, drain into a colander. While the pasta is cooking, heat the oil in a heavy-based, deep-sided frying pan. Slice the fennel very thinly across the grain reserving any leaves for later. Add to the pan and cook without colouring, stirring occasionally on a low heat for about 3 minutes.

Add the Urban Appetite Merlot & Mushroom Sauté Sauce, lime zest and juice, chopped chillies, crab and rough chopped fennel leaves. Stir to combine and bring to a simmer. Add the cooked pappardelle and toss ingredients together. Remove from the heat and toss through the watercress. Distribute between 4 warm serving bowls. Serve immediately.

Serves 4

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