Tortellini With Dungeness Crab, Peas, Lemon and Basil | Oregonian Recipes
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Pot
- Colander
- Measuring cup
- Measuring spoon
- Stove
- Spatula
- Serving bowl
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
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