HERBED CRABMEAT PASTA
Ingedients:
Dressing
2 tablespoons minced dill
2 tablespoons minced parsley
2 tablespoons minced chives
1 1/2 teaspoons dry mustard
1/4 cup extra-virgin olive oil
Pasta
1/2 pound tricolor rotini or spiral pasta
1 head fennel, sliced into thin strips
2 stalks celery, chopped
2 carrots, peeled and chopped
1 pound crabmeat, cut into small chunks
2 cups shredded Jarlsberg cheese
To make dressing: In a large bowl, mix dill, parsley, chives, mustard
and oil.
Cook pasta in boiling water according to package instructions; 3
minutes before cooked to al dente stage, add fennel, celery and
carrots. Drain; transfer pasta mixture to the bowl with the dressing;
add crabmeat and toss. Add shredded cheese and toss again. Serve
immediately or re-warm in microwave, loosely covered.
Makes 6 to 8 servings.
B-man 