Crab Alfredo Pasta and Greek Salad
Enjoy a rich and decadent pasta, then balance it out with a fresh and crunchy salad. A bit of attention in meal pairing elevates your home cooking.
Ingredients
For the pasta
- 150 g pasta
- 240 g drained canned crab meat
- 2 tbsps butter
- 3 cloves of garlic
- 1 tbsp flour
- 250 ml milk
- 50 g Parmesan cheese
- Salt and pepper to taste
For the Greek salad
- 1 cucumber
- 1 shallot
- 1 tomato
- 100 g reduced fat feta cheese
- 50 g olives
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Whisk olive oil, vinegar, mustard, salt and pepper together.
- Clean and cut the salad vegetables. Dice the feta. Toss these along with the olives with the dressing, and set aside.
- Bring salted water to a boil, and cook pasta according to package instructions until al dente.
- In the meantime, measure out the cheese and finely mince the garlic.
- Once pasta is done, drain it. Melt butter in the pan, sweat garlic and black pepper until aromatic.
- Add flour to the pan and stir into the butter. Cook for 1 or 2 minutes.
- Add milk to the roux, stirring well. Simmer briefly until thickened.
- Turn off the heat. Add pasta, crab and cheese. Stir until combined and serve.