20 oz. Barilla® chickpea spaghetti 1 lb. Lump crab meat (cooked) 3 Tbsp. Extra virgin olive oil 2 Tbsp. Butter 2 Garlic cloves, minced 8 Oz. Cremini mushrooms, sliced 12 oz. Snap peas, julienned 12 oz. Baby spinach 1/2 cup Roasted red pepper, diced ½ cup pecorino romano (grated) Salt & black pepper to taste
In a skillet over medium heat add olive oil, butter, snap peas, and spinach.
Meanwhile, bring a pot of water to a boil and cook pasta according to package directions. Reserve 2 cups of pasta cooking water.
Add 1 ½ cup of pasta cooking water to skillet with ½ cup of parmigiano, and ½ of the red pepper.
Add crab to the skillet.
Drain pasta and add to the skillet. Add additional cooking water if needed.
Toss well; garnish with remaining red pepper and cheese.