For the salsa:
4 spring onions, trimmed & finely sliced
2 portions tomatoes, de-seeded & sliced
1 fresh red chilli, de-seeded & diced
4 tablespoons lime, juice & zest of 1 lime
1 tablespoon fresh coriander, roughly chopped
110g dried pasta, e.g. fusilli
170g canned crab in brine, drained (or 8 seafood sticks, shredded)
1 tablespoon light salad cream
3 tablespoons 0% fat Greek yogurt
1 teaspoon Paprika
1 pinch of salt & freshly ground black pepper
· Mix the salsa ingredients together and set aside to allow the flavours to develop.
· Bring a large pan of water to the boil, add the pasta and cook for 10–12 minutes or according to the packet instructions. Drain and rinse with cold water.
· Mix the crab, salad cream, yogurt, paprika and seasoning into the pasta. Serve the salsa alongside or mixed in if you prefer.
Mainly, don't use anywhere near that much lime juice! The instruction is really unclear but I thought it meant 4 tablespoons of juice. It becomes mainly lime at that point. Still very tasty, but very limey too! Definitely would make again.