Crab Pasta Bake Recipe with Pea Sauce and Giant Pasta Shells | olivemagazine

Ingredients

• 300g large pasta shells
• 300g white crab meat
• 100g brown crab meat
• 1 lemon zested and juiced
• 1 shallot finely chopped
• 1 tbsp red wine vinegar
• 1 tsp caster sugar
• 3 tbsp crème fraîche
• 30g Grana Padano finely grated
• 1 tbsp olive oil
• unsalted butter
• 1 onion finely chopped
• 2 cloves garlic finely chopped
• 350ml chicken stock
• 500g frozen petit pois
• a handful mint leaves picked
• a handful basil leaves picked