Tortellini With Dungeness Crab, Peas, Lemon and Basil | Oregonian Recipes

Ingredients

• 1 pound fresh cheese tortellini
• 1 cup shelled fresh peas (from 1 pound English pea pods)
• 2 tablespoons unsalted butter
• 2 teaspoons thinly sliced garlic
• 1-1/2 cups (about 10 ounces) picked Dungeness crab meat
• 1 cup torn basil leaves
• 2 tablespoons freshly squeezed lemon juice
• 1-1/2 teaspoons finely grated lemon zest
• 1/2 cup grated Parmigiano Reggiano cheese
• Sea salt
• Freshly ground black pepper