Jumbo Lump crab meat
Chickpea pasta
Mushroom, sliced
Zucchini, sliced
Onion, chopped
Spinach
Olive oil
Pesto
Parmesan cheese, freshly grated
Red pepper flakes
Black pepper
Pink Himalayan salt
Start by boiling a salted pot of water and cook the pasta al dente according to package directions. We used Banza rotini made from chickpeas. Meanwhile, prep your ingredients.
Place your veggies on a pan with olive oil, over medium-high heat. Saute, stirring occasionally, until everything gets a good sear and is browned/caramelized. Lower the heat - add your Jumbo Lump crab meat and some spinach. Add your pesto (around 3-5 tablespoons), salt, pepper and more olive oil if desired.
Once the pasta is ready, drain and add it into your pan. Mix thoroughly with your crab veggie pesto sauce. Once served, add some red pepper flakes and grated Parmesan cheese. Enjoy!