Name: Crab, Lemon and Asparagus Pasta
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 3/4 lb (375 g) farfalle; 2 onions, chopped; 4 cloves garlic, chopped; 3 tbsp (40 g) butter; 1/2 cup (125 ml) white wine; 2 cups (500 ml) chicken broth; 1 1/2 lb (675 g) asparagus, cut into pieces; 3/4 cup (180 ml) mascarpone cheese; 1 lemon, the grated zest only; 1/2 tsp chopped fresh thyme; 2 cans (4 oz/120 g each) crab meat, well drained OR 1/2 lb (225 g) fresh crab meat; Salt and pepper

Note from Ricardo

During lobster season, you can replace the crabmeat by two cooked lobsters. Each 454 g (1 lb) shelled lobster gives about 125 g (¼ lb) of meat.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Crab, Lemon and Asparagus Pasta

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Note from Ricardo

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