Told you I’ve been on a Pesto kick….
I’m not going to blow smoke up your butt, this is a fattening dish (thanks to the glorious heavy cream) BUT it’s so incredibly good. It’s that kind of sinful where you keep saying “I shouldn’t eat another bite…………but well okay, maybe one more teensy bite….well now look at that, it’s uneven so I need to level it out” only to find out you’ve eaten the entire plate, you feel guilty as ever yet you really don’t care. Kind of like me with my strawberry cheesecake ice cream love. I know it’s bad for me and yet frankly I don’t give a damn *wink* LOL
Sorry the picture isn’t my normal anal-retentive-has-to-be-perfect-even-though-I-have-no-clue-how-to-operate-my-fancy-schmancy-camera but honestly the last thing I cared about was taking great shots. I cared about one thing and one thing only… shoveling it into my face! LOL
PrintCreamy Pesto Crab Cappelinni
Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook
Ingredients
- 1/2 pound of cappelini
- 1/2 cup finely chopped yellow onion
- 4 tablespoon butter
- 1 cup heavy cream
- 1/2 teaspoon black pepper
- 1/2 pound jumbo lump crab, shelled *can use imitation crab if you want
- 1/3 cup Pesto
- 1/2 teaspoon black pepper
- 1/2 cup grated Pecorino Romano
Instructions
- Boil the cappelini until al dente in lightly salted water. ~3-5 minutes.
- In a large skillet over medium heat melt the butter until bubbles just start to form (do not brown it).
- Add in the onion and cook for 5-8 minutes or until translucent.
- Add in the cream, salt and pepper and stir.
- Cook for 7-8 minutes stirring the entire time.
- Add in the cheese and stir until completely blended in.
- Add in the pesto and cook for 4-5 minutes or until thickened.
- Add in the crab and cook for a minute.
- Plate the noodles and spoon the creamy crab pesto over top.
Notes
You could easily add shrimp, lobster or cooked scallops to this. Maybe a dash or two of red pepper flakes as well!
Leave a Reply