Pasta with Peas, Crab, and Basil

• Coarse salt
• 1 pound pappardelle
• 4 tablespoons unsalted butter
• 2 shallots, minced
• 2 pounds garden peas, shelled and roughly chopped (2 cups)
• Freshly ground pepper
• 1 pound lump crabmeat, rinsed and picked over
• 1 cup heavy cream
• 1/4 cup loosely packed fresh basil leaves, roughly chopped, plus more for garnish

1. Bring a large saucepan of water to a boil, and generously add salt.
2. Stir in the pasta; cook according to package instructions until it is al dente.
3. Transfer to a colander, and let drain.
4. Meanwhile, melt the butter in a large saute pan over medium heat.
5. Add the shallots, and cook until they are translucent and fragrant, about 2 minutes.
6. Add the peas, and season with salt and pepper; cook until the peas are tender and bright green, 4 to 5 minutes.
7. Add the crab, and continue cooking, stirring constantly, until it is heated through, about 1 minute more.
8. Add the pasta, and stir to combine.
9. Stir in the cream and basil, and cook until the mixture is just heated through.
10. Remove from heat; season with salt and pepper.
11. Divide among serving plates, and garnish with basil.
12. Serve immediately.

salt, unsalted butter, shallots, garden peas, freshly ground pepper, lump crabmeat, heavy cream, fresh basil

Taken from www.epicurious.com/recipes/food/views/pasta-with-peas-crab-and-basil-392524 (may not work)