Creamy crab & pea pasta

• spaghetti↗400g g
• fresh or frozen peas200g g
• fresh crabmeat↗300g g
• reduced-fat crème fraîche↗5 tbsp tbsp
• red chilli↗1

  deseeded and chopped

• handful parsley↗

  leaves, chopped

• zest 1 lemon, juice ½ lemon

Step-by-step instructions

1. 1

   Boil a large pan of salted water. Tip in the pasta, then cook for about 7 mins. Add the peas, then cook for 2-3 mins more until both are cooked through.

2. 2

   Drain in a colander, reserving a little cooking water, then tip back into the pan with the crabmeat and crème fraîche. Stir well with most of the remaining ingredients, adding a little of the pasta cooking water if the mixture seems a little dry. Serve sprinkled with a little extra chopped chilli, parsley and lemon zest.