Chimichurri Crab & Roasted Red Pepper Pasta
- 16 oz. Crab Meat (55/75 Jumbo Lump) - 8 oz. Roasted Red Peppers, Drained, Julienned - 32 oz.
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Cooking tools:
- Blender
- Food processor
- Stove
- Pot
- Colander
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Mixing bowl
- Spoon
- Tongs
- Refrigerator
- Serving bowl
- Plate
- Kitchen scale
Ingredients
- 16 oz. Crab Meat (55/75 Jumbo Lump)
- 8 oz. Roasted Red Peppers, Drained, Julienned
- 32 oz. Linguini / Fettuccini
- Chimichurri Sauce1/2 Red Onion, Rough Dice
- 1 TBS Basil, Fresh, Chiffonade*
- 1 TBS Garlic, Fresh, Minced
- 4 TBSP Cilantro, Fresh, Chiffonade*
- 5 TBSP Parsley, Fresh, Chiffonade*
- 1 TSP Oregano, Dried
- 1/2 TSP Cumin, Roasted
- 1/4 TSP Thyme, Dried
- 1 TSP Crushed Red Pepper Flakes
- 1/8 TSP Cayenne Pepper
- 1 TBSP Lime Juice, Freshly Squeezed
- 1 TBSP Red Wine Vinegar
- 1 Cup Water, Cold
- 1 TBS Sea Salt
- 5 TBSP Extra Virgin Olive Oil
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