Farfalle al Granchio Limoni e Rocket

Ingredients for 2 servings:

• 300g farfalle
• 2 shallots
• 1 clove(s) garlic
• 150 g North Sea crabs
• 1 sprig(s) rosemary
• 30 ml white wine
• 1 lemon(s), untreated
• 200 ml soy cream (Soy Cream Cuisine)
• 1 tbsp mascarpone
• some dill
• 5 cherry tomatoes
• 60 g arugula
• some salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Pasta with fresh North Sea crabs, lemon mascarpone sauce and arugula

Put the pasta water on the boil. Dice the shallots and garlic and fry lightly in a pan with a little olive oil. In the meantime, quarter the cherry tomatoes, finely chop a few sprigs of dill, and zest the lemon with a zester. When the shallots and garlic begin to brown, season lightly with salt. Drain the prawns if necessary and add them to the pan along with the rosemary. Cover and sauté over medium heat for about 2 minutes. Add the pasta to the boiling, salted water. Deglaze the prawns with the white wine and lemon juice and reduce briefly. Then add the soy cream and mascarpone and bring to a boil while stirring. Once the sauce is creamy, reduce the heat. Drain the pasta, add the cherry tomatoes to the pan, and season the sauce with pepper, salt, and chopped dill. Fold the pasta into the sauce and, finally, loosely and carefully stir in the arugula. The leaves shouldn’t get too wet, otherwise they’ll become mushy. Quickly divide them between two plates and garnish with a few arugula leaves and lemon zest.