lemon crab avocado pasta
by marica vippolis serio
This delightful Lemon Crab Avocado Pasta is a symphony of flavors and textures, boasting the bright citrusy notes of lemon that perfectly complement the rich, buttery essence of the avocado.
ingredients
250 g lemon tagliatelle (optional, otherwise ordinary tagliatelle)
2 tbs (20 g) evo oil
1 garlic clove, thinly sliced
¼ tsp chili flakes
1 tsp grated lemon zest
125 g crab meat
1 large avocado
200 ml coconut cream
Juice of 1/2 lemon (or lime)
Salt & pepper to taste
method
Cook the lemon tagliatelle according to the package instructions until al dente.
While the pasta is cooking, heat the evo oil in a large pan over medium heat. Add the thinly sliced garlic and cook for 1-2 minutes until fragrant.
Add the chili flakes and lemon zest to the pan and stir to combine. Cook for another 1-2 minutes.
Add the crab meat to the pan and toss everything together. Cook for 2-3 minutes until the crab meat is heated through.
To make the sauce, peel and pit the avocado. Place it in a blender or food processor. Add the coconut cream, lemon juice, salt, and pepper and blend until smooth and creamy.
Drain the pasta, add it to the pan with the crab. Pour the avocado sauce over the pasta and toss everything together until the pasta is coated in the sauce.
Serve immediately and enjoy!