{Guest Post} Pasta with Lump Crab, Vegetables, & Citrus-Thyme Beurre Blanc

This is my first ever guest post! As the wedding day draws near (2 weeks!), I find that I have less time to try out new recipes and to blog about them. So I reached out to a few good blogging friends to give me a hand.

Peggy, formerly of the blog My Boyfriend Likes It So It Must Be Good, and My Fiance Likes It So It Must Be Good,  has come out with her latest blog simply titled, Feeding Andy. Why the drastic name change? It's because she recently got married! Many happy wishes to Peggy and Andy! She is a brilliant and beautiful writer who is currently working away at culinary degree and churning out some amazing looking recipes. Andy is a lucky guy!

And now I am as well. Peggy, you are absolutely amazing! This is a beautiful looking pasta and a perfect summer meal. I'm going to have to track down some crab meat. Make sure you visit her blog for the Beurre Blanc recipe!

Thanks again Peggy!


 

Pasta w/ Lump Crab, Vegetables, & Citrus-Thyme Beurre Blanc

First of all, I want to say a big congratulations to Jeff and his new bride!  I’m completely flattered to be guest posting here today and I want to thank Jeff immensely for thinking of me.  Jeff and I have been following eachother’s blogs for quite some time now and I couldn’t be happier for him!

Since love is in the air, I wanted to post about something special.  I recently got married, myself, so I know how crazy a time this can be.  Crazy times call for quick and easy recipes.  But that doesn’t mean they have to lack in flavor, right?  Right!  For easy and quick, I almost always turn to pasta.  You practically look around, pull some vegetables together, maybe a protein (but you don’t have to!), a quick butter sauce – and bam – romantic, quick, and easy dinner in no time!

Ingredients:

Citrus Thyme Beurre Blanc, warmed

1 lb. spaghetti noodles

2 carrots, fine julienned

1 leek, julienned

1 tablespoon garlic, minced

8 oz. lump crab meat

1 jalapeno, sliced (seeding is optional)

1 tablespoon olive oil

salt and pepper, to taste

Since the beurre blanc is very temperature sensitive, you’ll want to make it right before you’re ready to mix the pasta. 

Bring a large pot of salted water to a boil and cook the spaghetti noodles to al dente. 

While the spaghetti is cooking, you can sauté your vegetables.  Heat the olive oil in a large sauté pan under medium high heat.  Add carrots, leeks, garlic, and jalapenos.  Season with salt and pepper to taste.  Add crab meat and stir until warmed.  Take off heat and set aside.

 

You can now start making your beurre blanc. 

Drain pasta and toss with vegetables and beurre blanc.  Top with parmesan cheese and you’re in business!

It’s not too light and not too heavy.  Just the way a summer meal should be. 

Again, thank you Jeff and a very huge congratulations to ya dude!