Crab Salad Napoleons With Fresh Pasta

1. 1

   In a large pot of boiling salted water, cook the pasta squares until al dente, about 5 minutes.

2. 2

   Drain the pasta and cool under cold running water.

3. 3

   Pat dry.

4. 4

   In a small bowl, mix the mayonnnaise with the 1/4 cup of chives and the lemon juice and season with pepper.

5. 5

   In a medium bowl, toss the crabmeat with the peas.

6. 6

   Fold in 1/3 cup of the chive mayonnaise.

7. 7

   Place 1 pasta square on each of 6 plates.

8. 8

   Spread a small spoonful of the chive mayonnaise on each square and top with a scant 1/4 cup of the crab salad, spreading it to the edge of the square.

9. 9

   Repeat the layering with another pasta square, another spoonful of mayonnaise and another scant 1/4 cup of the crab salad.

10. 10

    Top with the final pasta square and a small dollop of chive mayonnaise.

11. 11

    Garnish with a pinch of grated lemon zest, a pinch of chives and a sprinkle of pepper and serve.

* Per serving · 4 servings · Values may vary.