Saturday, June 9, 2012
Pasta salad with crab, corn and fava beans
Remember the pasta salad with feta and fava beans from the other day?
I suddenly realized it could be so much more awesome.
I had some crabmeat from the restaurant that needed to be used up; I thought about making crab cakes, but I'd used all my eggs in the crustless mushroom quiche. So I combined the already-made pasta salad into a new, bigger, more awesome version of pasta salad:
Penne, with crab, corn, feta, and fava beans, along with olive oil, tarragon vinegar, and seasonings.
As a bonus, I used up all the crab, corn, feta, and fava beans.