Fresh Crab and Asparagus Pasta with Laura Chenel's 4 Peppercorn Chabis

If fresh crab is not available, canned crab may be substituted. Fresh pasta is delicate and delicious in this dish if you have a good local source – otherwise, good quality dry pasta works just fine.
 
Serves: 8 as starter and 4 as entrée
 
Ingredients

2 pillows (Five ounces each – total of 10 ounces) Laura Chenel’s  4 Peppercorn Chabis*

1 pound asparagus, woody ends removed, washed and dried

2½ tablespoons extra virgin olive oil, divided

1½ tablespoons kosher salt, divided

1 pound fettuccini

2 large shallots, thinly sliced

8 ounces cherry tomatoes, stemmed, washed and cut in half

8 ounces picked crab meat

2½ ounces (1 bunch) basil, leaves cut in thin ribbons

1 lemon, zested and juiced
 
Instructions

  • Preheat oven to 350° F. Place asparagus onto a rimmed baking sheet. Drizzle with 1 tablespoon olive oil. Sprinkle with ¼ teaspoon salt and toss to coat the asparagus. Roast until tender, 8-10 minutes. Allow to cool then slice into thirds on the diagonal.
  • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shallots and ½ teaspoon salt. Sauté until the shallots are soft, about 5 minutes. Set aside to cool in the pan.
  • Bring 4 quarts of water to a boil and stir in 1 tablespoon salt. Cook the pasta according to package directions. Drain, reserving 1 cup of pasta water.
  • Return the skillet to medium low heat. Add the pasta and mix in 1½ teaspoons olive oil and ¾ teaspoon salt. Stir in the asparagus, the fresh chèvre and cherry tomatoes. Add enough of the pasta water to the melting cheese to emulsify and create a sauce. Cook until all ingredients are heated through, about 2 minutes.
  • Remove the skillet from the heat and stir in the crab and basil. Add the lemon juice if desired. Garnish with the lemon zest and serve immediately.