This is an easy quick recipe you can whip up less than 30 minutes. You can substitute arugula with spinach, you can add capers, sun-dried tomatoes.
I try to make my life simple by making one pan or one pot meal and add some kind of greens or vegetables instead of making a separate salad but you are welcome to.
This dish would be more for an adventurous little eater if you have a little one. We are lucky we have an adventurous eater, when he first started eating solids, I looked into mom forums and read all their experiences and most said, just don't start making separate meals, they all go through fussy periods at about 10 months to 15 months, these months are the crucial time to educate their food palate.
I made all his pureed foods at home and included many different vegetables, he would only get something sweet like fruit after he had eaten his food. And I started talking to him about nutrition and how the body needs good food to make the good germs strong and fight the bad germs. We are also lucky, he is a good listener when it comes to nutrition. Getting him involved in the kitchen and cooking process also helped him love food.
During rainy days, I used to take him to grocery stores and talked about all the fresh foods: "see, touch, smell and taste" and also talked about the benefits of certain herbs.
Although we think they are so small and young, their brains are like sponges, even though they might not be able to talk, know that they are absorbing and learning everything we tell them. Never underestimate a baby's and a toddler's intelligence.
Makes about 2-4 servings
1 packet of Manini's gluten free pasta or any fresh pasta of your liking
1/3 Cup of creme fraiche, heavy cream or light sour cream
1 Cup grape or cherry tomatoes - cut into halves
8 oz/1 tub of crab meat
4 Cloves garlic - minced
4 Sage leaves - thinly sliced
1-2 Cups of arugula
Salt & pepper for seasoning
a pinch of truffle salt (*if available shaved truffles)
Parmigiano regiano and chili flakes for serving
Boil a pot of water with some olive oil and sea salt.
Add pasta when water is bubbly and turn fire down to medium low, let it cook until just tender but still firm in the middle when bitten - Al Dente.
Once cooked, drain into a strainer and run under cold water to stop the cooking process, set aside. Don't forget to save some pasta water for the sauce.
Heat a pan with a low fire, once heated add extra virgin oil and a tablespoon butter, then add garlic, let it brown a little then add tomatoes and let it caramelized.
Once caramelized add sage and stir, then add crab meat, season and add pasta water and creme fraiche, stir and mix.
Taste if there is enough seasoning and add pasta.
Add arugula leaves and stir.
Serve with a generous amount of grated Parmigiano. Enjoy!