Crab Linguine with Spicy Walnut Pesto and Springy Green Onions
Serves 4

This quick pasta dish celebrates good quality, simple ingredients. A spicy walnut pesto gently coats fresh linguine noodles, while sweet, delicate lump crab meat offers a decadent touch. Springy green onions and lemon zest leave the dish feeling bright and fresh.

Ingredients:
1 lb linguine
2 tablespoons unsalted butter
5 cloves garlic, thinly sliced
1 cup chopped green onions
1/8 teaspoon Kosher salt
1/4 teaspoon freshly cracked black pepper
1 lemon, zested and juiced (reserve lemon juice for the pesto)
3/4 lb lump crabmeat
1/2 cup dry white wine

Spicy Walnut Pesto Ingredients:
1/2 cup olive oil
2 cups packed basil leaves
3/4 cup walnuts
1 clove garlic
1 tablespoon fresh lemon juice (see above)
1/4 teaspoon crushed red pepper flakes
1 cup grated Parmesan
1/4 teaspoon Kosher salt
1/4 teaspoon freshly cracked black pepper

Serve with:
lemon wedges
grated Parmesan

Directions:
1. Make the walnut pesto my combining all of the pesto ingredients in a food processor and blending until smooth. Set aside.
2. Fill a large pot with water and bring it to a boil. Generously salt the water and cook the linguine until al dente, stirring occasionally to keep noodles from sticking together. Reserve a cup of the hot water and drain the noodles. 
3. Meanwhile, in a large saute pan over medium heat, melt the butter. Add the garlic and green onions and cook until soft and fragrant, about 2-3 minutes. Add the salt, pepper, and lemon zest and stir for another minute until fragrant.
4. Deglaze with the wine and continue cooking until wine is reduced by half, about 5-7 minutes.
5. Add the crabmeat and cook until the crab is just heated through, about 1 minute.
6. Add the pasta, a tablespoon of cooking liquid, and the pesto and cook for another minute, tossing with tongs until the linguine is coated and ingredients are well combined. Add more cooking liquid to thin if needed.
7. Serve with lemon wedges and an extra sprinkle of Parmesan. Eat while hot.