It’s amazing that crawfish season is here and I couldn’t be more excited! Over the weekend, I took a minute to visit the Calabasas Farmers Market. In search for seasonal ingredients, I stumbled upon Vagabond Cheese Company. The minute they presented a beautiful Casatica cheese from Italy I knew my pasta dish was becoming a nostalgic sensation. The double cream cheese added richness to the sauce, but not overpowering.
Louisiana crawfish and creole seasoning adds a bite to the dish that brings everything together.
It is one of many dishes that I would love to share with you!
Here’s how to make the dish! Enjoy!
- 1 lb bucatini pasta
- 1 C English Peas
- 1 lb Louisiana Crawfish Tails
- 1 tbs creole seasoning
- 2 oz Butter
- 4 oz Casatica di Bufala Cheese, no rind
- 2 C Heavy Cream
- 1 C Chicken or Shellfish Stock
- 2-3 Tbs Garlic, Chopped
- 1 tsp thyme, fresh
- 1 Lemon, zest and juice
- 1/4 C Parmesan Cheese
- 3 tbs Chives, chopped
- Salt, to taste
- White pepper, to taste
- Boil pasta according to manufacturer’s instruction. Drain in a colander. Toss with 1 tablespoon of olive oil.
- In a 2 quart pot, Add water and 1-2 teaspoons of salt.
- When it comes up to a boil, add peas.
- Once peas rise to the surface, remove and place in a ice bath to stop cooking.
- When cool, remove peas and set aside.
- In a 12 in. saute pan, Add butter and saute garlic at medium heat. Be careful not to burn the garlic.
- Add thyme and lemon zest.
- Season with salt and pepper.
- Add heavy cream, chicken stock, and lemon juice.
- Reduce by half or until slightly thickened.
- Whisk in casatica and parmesan cheese.
- Add crawfish, peas, and creole seasoning.
- Taste for seasoning adjustments.
- Toss with bucatini pasta.
- Garnish with chives.
- Serve immediately.