Typically, when pasta is the main meal, it’s a Wintertime thing. You don’t mind eating hearty bolognese or dense alfredo when you’re in an oversized sweater by the fireplace. But it is totally possible to create a pasta entree that won’t make you afraid to put on a bikini afterwards. The key is to use light Summer-y ingredients like crab and bright greens.
No measurements here – just go with what looks right; I trust you. While your pappardelle boils, cook up snap some snap peas. Once they’re cooked (steamed, boiled, sauted – whatever), slice them in half at an angle. They look so prettyyyyy that way, especially when just a few of the peas fall out of their pods. Put them in a saute pan with a lot of butter. I can already hear you complaining about my use of butter. Here’s the thing: I’m not going to tell you to put cheese in this dish.
WAIT.
I know. A dish, especially a pasta one, without cheese does not sound like a dish created by Tess Hillary Konter but here I am telling you to omit the lactose. I don’t know what’s come over me. So you see? You don’t need to feel so bad about using butter because you won’t be fattening this dish up with cream or cheese. Stop the fat shaming; it’s basically a spa meal.
To your butter and snap peas add some crab meat. Hey you, using premium ingredients like crab! All aboard the Fancytown Express! Also add fresh thyme and lemon pepper (or lemon and pepper). A little salt finishes it all off.
Peaches to Apples 