10 oz. Cucina Fresca Linguine
1/2 c. Cucina Fresca Pesto Sauce
2 Tbsp. unsalted butter
3 oz. sliced fresh mushrooms
1 lg. tomato, cored, seeded, coarsely chopped
1 tsp. freshly grated lemon zest
1/2 tsp. extra virgin olive oil
1/2 lb. cooked crabmeat
Melt butter in pan over medium heat. Add mushrooms and sauté until tender. Stir in tomato and lemon zest. Remove from heat and set aside.
Cook Linguine in boiling salted water for 1 1/2 minutes. Strain and shock in ice water. Strain and return to pot. Toss Capellini with 1/2 tsp. extra virgin olive oil.
Add Pesto Sauce to mushroom and tomato ragu.
To assemble, place three-inch diameter timbale or cookie cutter in center of serving plate and lightly pack half-way with Capellini. Cover Capellini with 2 Tbsp. crab meat. Top crab meat with mushroom and tomato ragu. Gently lift timbale. Serve.
Makes 4-5 timbales.