Crab, rocket pesto & chilli spaghetti

Fresh and zingy spaghetti

Ingredients

300g mixed brown and white crab meat (preferably 100g brown and 200g white)
2 fresh red chillies, finely sliced
2 tablespoons homemade rocket pesto
400g spaghetti
2 tbsp olive oil
Salt and pepper
Squeeze of lemon juice
75g white bread crumbs

To make the rocket pesto

½ clove garlic
Zest and juice of ½ lemon
25g parmesan
25g pine nuts, toasted
Pinch salt
¼ teaspoon cayenne pepper
120ml light olive oil or rapeseed oil
50g rocket

Method

Bring a large pan of salted water to the boil. Cook the spaghetti for about 10-12 minutes, then drain.
Meanwhile, in a bowl mix together the crab meat, chilli, lemon juice and season with salt and pepper.
Heat a little oil and a knob of butter in a non-stick frying pan and add the breadcrumbs. Season with salt and pepper. Toss through the oil and butter until golden brown.
Mix the olive oil and rocket pesto through the spaghetti.
Gently fold the crab meat mixture into the spaghetti and divide between plates.
Scatter the crunchy breadcrumbs over before serving.

To make the pesto
Blitz all the ingredients in a mini food processor or hand-held blender. Taste to see if it needs more seasoning or lemon juice.

Recipe by Jody Spencer