Spring Crab Pasta - cooking recipe

Ingredients

9 oz angel hair pasta
1 tbsp olive oil, plus extra to serve
2 cloves garlic, finely chopped
9 oz cherry tomatoes, halved
1 bunch asparagus, trimmed, sliced
1 None lemon, zested and juiced
9 oz fresh crab meat, picked
3 tbsp fresh basil leaves, plus extra to serve

Preparation

Cook pasta in boiling salted water until al dente. Drain.
Meanwhile, heat oil in a large frying pan over medium heat. Saute garlic for 1 min, until tender. Add tomatoes, asparagus and lemon zest. Cook for 1-2 mins, until asparagus is almost tender. Add pasta and lemon juice and toss to combine. Season then fold in crab meat. Remove from heat and add basil.
Serve with extra basil leaves, a drizzle of oil and a grinding of black pepper.