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

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