Crab tortellini with parsley and pea broth


This is a world away from shop-bought tortellini. Home-made pasta takes a bit of time and practice but is well worth the effort.


For the pasta

For the tortellini

  • 250g/9oz picked white crab meat
  • 115g/4oz picked brown crab meat
  • 1 lemon, juice only
  • ½ tsp paprika
  • 1 tbsp flatleaf parsley, finely chopped
  • salt and freshly ground black pepper
  • 2 tbsp olive oil

For the broth