Chesapeake Bay Crab & Asparagus Pasta

Chesapeake Bay Crab & Asparagus Pasta

Chesapeake Bay Crab & Asparagus Pasta


10 oz. Jumbo Lump Crabmeat

4 oz. dry fusilli  pasta

2 Tbsp. olive oil

1 tsp. garlic, finely chopped

1 Tbsp. sun-dried tomatoes, thinly sliced

1 Tbsp. red peppers, thinly sliced

4 spears asparagus, fresh, cut into 2” pieces

1 Tbsp. pine nuts, toasted

2 tsp. fresh oregano, chopped

1/3 c. chicken broth

2 Tbsp. butter

salt and pepper to taste

1 Tbsp. fresh basil, thinly sliced

1 Tbsp. Parmesan cheese, freshly grated


Cook pasta according to package directions.

Heat olive oil in large saute pan over medium heat. Add garlic and lightly cook to release flavor. Do not brown.

Add sun-dried tomatoes, red peppers, asparagus, pine nuts, and oregano. Saute until vegetables are tender
Add chicken broth and butter and cook, stirring, until slightly reduced and thickened.

Add crab meat and cooked pasta, tossing well to incorporate with sauce ingredients. Heat thoroughly.

Add salt and pepper to taste. Garnish with basil, Parmesan cheese and additional sun-dried tomatoes, if desired.

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