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Linguini with Snow Crab & Pesto Cream

4 servings


High Fibre No Added Sugars

Nutritional Facts Per Serving

33.4 g
69 g
4.5 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 786
  • Fat 40.1 g
    • Saturated   20.7 g
    • + Trans 
  • Cholesterol 125 mg
  • Sodium   712 mg
  • Carbohydrate 69 g
    • Fibre   4.5 g
    • Sugars  
  • Protein 33.4 g
    • Vitamin A 40 %
    • Vitamin C 53 %
    • Calcium 11 %
    • Iron 44 %


Bring a large pot of water to a boil. Heat the oil in a very large skillet set over medium heat. Add the onion and bell pepper and cook 4 to 5 minutes, or until tender.

Add the linguini to the boiling water and cook until tender, about 7 to 8 minutes.

Add the wine to the onion and bell pepper, bring to a simmer, and reduce it by half. Stir in the cream, return to a simmer, and simmer 2 minutes. Stir in the pesto, salt and pepper. Add the crab claws to the cream and heat them through, about 2 to 3 minutes.

When the pasta is cooked, save 1/2 cup of the cooking liquid. Drain the pasta well and toss it, and the 1/2 cup of cooking liquid, into the cream sauce. Garnish servings with basil sprigs and, if desired, serve with parmesan cheese for grating at the table.

Serving Suggestions

Serve this luscious pasta dish with slices of your favourite Brio bread, such as olive, filone or fougasse

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