A great pasta for a warm day (or any day), this one can be prepped ahead of time... the pasta needs cooking just prior to serving. —inpatskitchen
softened cream cheese
chopped flat leaf parsley
large basil leaves, torn
Juice of 1/2 lemon
A few tablespoons of water on the ready
fresh pastuerized blue crab meat (lump or backfin)
dry spaghetti or linguini
single teaspoons of extra virgin olive oil
Salt and pepper to taste
In This Recipe
Slice the tomato in half and then remove the seeds and pulp. Lay each half, cut side down on paper toweling to drain a bit and then dice finely.
In a blender or mini food processor, process the cream cheese, garlic, parsley and basil to get everything started.
Add the avocado meat, lemon juice and salt and continue to process until smooth. You may need to add a few tablespoons of water at this point . Place the mixture in a bowl and gently stir in the crab meat. Cover the bowl with plastic wrap with the wrap actually laying on the mixture. ( At this point you can refrigerate the mixture until you're almost ready to eat... just bring it back up to room temperature first.
Cook the pasta per package instructions, drain and place in a large bowl. (Save a little of the pasta cooking liquid for loosening up the sauce if need be) Fold in the avocado-crab mixture until the pasta is thoroughly coated. Taste and adjust for seasoning.
Divide the pasta among 4 bowls or serving plates. Drizzle each with a teaspoon of olive oil and garnish with the tomato. Serve immediately.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!