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
Instructions
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