Categories: February

Ingredients

• 500g pasta shells
• 4 tbsp avocado oil or olive oil
• 1 large fresh red chilli, sliced
• 2 garlic cloves, crushed
• 1.5cm fresh root ginger, peeled and crushed
• 250g punnet cherry tomatoes, halved
• 2 x 170g cans white crab meat in brine, drained
• strips of zest from 1 lemon

Directions

1. Cook the pasta shells in boiling, salted water according to packet instructions until al dente. Meanwhile, heat the avocado or olive oil in a pan over a medium heat, then add the chilli, crushed garlic and ginger and cook for 3-4 minutes. Add the tomatoes and cook for 4-5 minutes to warm through.

2. Drain the pasta shells, then toss together with the tomato and chilli mix. Season well, then add the crab meat and toss well. Divide between four plates and garnish with the strips of lemon zest.

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