Gluten Free Lemon and Crab Pasta
Ingredients
- 12 ounces gluten-free linguine, such as Bionaturae
- 4 tablespoons unsalted butter
- 5 ounces creme fraiche
- 2 large lemons, zested and juiced
- Kosher salt and freshly cracked black pepper
- 8 ounces lump crabmeat, picked through
- 1/4 cup grated pecorino romano, plus more for garnish
- 3 tablespoons minced dill, plus fronds for garnish
- 2 tablespoons finely minced chives, plus more for garnish
- 1 tablespoon minced tarragon
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