Creamy crab & pea pasta

Ingredients

• 400 g pasta like spaghetti 
• 200 g peas fresh
• 300 g crab meat fresh
• 5 tbsp crème fraîche reduced-fat
• 1  to 5 chilies red deseeded chopped
• 1 handful parsley chopped
• 1  juice of lemon 

Equipment

• frying pan
• colander

Directions

1. Boil a large pan of salted water. Tip in the pasta, then cook for about 7 mins.
2. Add the peas, then cook for 2-3 mins more until both are cooked through.
3. Drain in a colander, reserving a little cooking water, then tip back into the pan with the crabmeat and crme frache. Stir well with most of the remaining ingredients, adding a little of the pasta cooking water if the mixture seems a little dry.
4. Serve sprinkled with a little extra chopped chilli, parsley and lemon zest.