Crab Pasta with Emerald SauceFeatured by Greenwood Ridge Vineyards in the Gold Wine Club.
The earthiness of the flavors in this recipe is enhanced by Greenwood Ridge's award-winning Pinot Noir. Bet you can't have only one glass!Yield: 4 - 6
Prep Time: 20 Minutes
Cook Time: 30 Minutes
• 1/4 cup fresh basil, rinsed
• 8 ounces dry angel hair pasta
• 2 tablespoon salad oil
• 3/4 cup chicken broth
• 1/4 cup grated Parmesan
• 1/2 pound fresh spinach leaves, washed well
• 1/4 cup rice vinegar mixed with 1/4 cup sugar
• 1 tablespoon Oriental sesame oil
• 1 tablespoon minced lemon peel
• 1 pound shelled cooked crab, rinsed and drained
Reserve 4 of the prettiest basil sprigs for garnish; cover and chill Bring three quarts of water to a boil in a 5 to 6 quart pan over high heat. Gather half of the remaining basil and spinach into a bunch. Holding with tongs by the stem ends, dip the leaves into boiling water, just until they turn bright green, about 3 seconds. At once plunge into ice water. Repeat with remaining basil and spinach.
Add pasta to the water and cook, uncovered until tender but still firm to bite, about 5 minutes. Drain, rinse with cold water, then drain well. Place the pasta in a bowl. Add vinegar, sesame oil, and lemon peel; mix well.
Drain the basil and spinach and blot dry. Cut the leaves from the stems; discard the stems. Place the leaves in a blender or food processor with the broth and oil; whirl until very smooth. Divide the sauce among 4 wide rimmed plates; spread it out to the rim. Mound 1/4 of the pasta and crab on each plate. Sprinkle Parmesan on top of each serving. Garnish with reserved sprigs of basil.
Serve with French bread, Heart to Heart salad and of course, your favorite Greenwood Ridge wine.