1 can (6 oz.) white crabmeat
½ pound pasta, cooked according to package
directions
1/3 cup prepared pesto sauce
2/3 cup Roma tomatoes, diced
2 Tbsp fresh chopped basil
Grated Parmesan cheese (optional)
Toss hot pasta with pesto sauce.
 |
| I've been trying to do the gluten-free thing without the GF pasta, but I broke down and now I think I'm going to be eating it all the time. |
Portion pasta onto
plates. Sprinkle crabmeat and tomatoes over top of pasta. Garnish with basil
and Parmesan cheese if desired. Serve immediately OR toss all ingredients and
chill for a colorful pasta salad.
 |
| I ate it hot and I have a feeling it was much better that way. |
Add a zip of flavor! Stir a dash of crushed
red pepper flakes in to the pesto sauce before tossing.
My Rating: 4/5 "The crab is nice in this, but it takes a backseat to the surprisingly awesome combination of pesto and tomatoes. I had previously thought of those two things as mutually exclusive, but they really go well together. It's a dish that's both refreshing and filling!"
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