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Trofie pasta with fresh stone crab and fava bean pesto

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Ingredients:
6 large or jumbo fresh stone crabs, pick all the meat from the claws
8 ounces trofie pasta, cooked according to package directions
1 tablespoon olive oil
1 shallot, minced
2 garlic cloves minced
Zest of 1 lemon
1/8 teaspoon chili flake
¼ cup dry white wine
½ cup chicken broth
2 heaping tablespoons mascarpone
1 teaspoon butter
Kosher salt
Freshly ground black pepper

Directions:
Heat the olive over medium-low heat, add the garlic and shallot, and cook, shaking the pan, until soft. Add the lemon zest, chili flakes and white wine. Reduce the liquid by half. Add the chicken stock, raise the temperature to medium-high, bring to a boil. Add the cooked pasta, the mascarpone, butter and stone crab. Toss to coat.

Fava Bean Pesto

Ingredients:
2 cups blanched, cleaned fava beans
3 tablespoons toasted pine nuts
1 teaspoon lemon juice
½ cup extra virgin olive oil
¼ cup mint, blanched in simmering water for 10 seconds, chilled in an ice bath and excess water squeezed out
¼ cup basil, blanched in simmering water for 10 seconds, chilled in an ice bath and excess water squeezed out
½ cup Pecorino Romano cheese
Kosher salt and freshly ground black pepper

Directions:
Add 1½ cups of the fava beans and all other ingredients into a food processor, pulse the mixture until it comes together, but do not run machine until smooth. The mixture should still be chunky. Chop the rest of the fava beans and fold them into the pesto.