Lobster pasta with rosée sauce
Ingredients
454 g (1 pack) linguine pasta
30 ml (2 tbsp) olive oil
1 onion, finely diced
Salt and freshly ground black pepper, to taste
250 ml (1 cup) lobster meat, cooked and chopped
648 ml (1 jar) Stefano rosée sauce
125 ml (½ cup) peas
60 ml (¼ cup) Italian parsley, finely chopped
Zest of 1 lemon
Preparation
Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta according to the instructions on the package. Before draining, reserve ½ cup of the starchy pasta cooking water.
Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the onion and cook for 2 to 4 minutes. Season with salt and black pepper, to taste.
Add the lobster meat and rosée sauce, and simmer over medium-low heat for 5 minutes.
Once pasta is cooked, drain and add it to the sauce. Combine well. If the sauce is too thick, add a bit of the pasta water.
Remove from the heat and add the peas, parsley, and lemon zest. Combine well and serve.
