12 oz. tri-colored pasta, such as radiatore
2 T. oil, preferably olive
1/4 lb. snow peas
1/4 lb. radishes, sliced
4 scallions, chopped
1 clove garlic, minced
1 T. cornstarch
3/4 c. chicken broth, divided
1/4 c. heavy cream
3/4 t. salt
1/4 t. pepper
1 lb. imitation crabmeat (surimi)
2 T. grated Parmesan cheese
3 T. chopped fresh dill
Cook pasta according to package directions. Drain; set aside. Meanwhile, in a large skillet heat oil over medium-high heat. Add snow peas, radishes, scallions and garlic; cook until just tender, 3 to 5 minutes. Combine cornstarch with 2 tablespoons broth; set aside. Add remaining broht to skillet; heat through, 2 to 3 minutes. Add cream, salt and pepper to skillet; cook until bubbly, about 3 to 4 minutes. Stir in crabmeat and cornstarch mixture. Cook until slightly thickened, 2 to 3 minutes. Remove from heat; combine with pasta, Parmesan cheese, and dill. Serve immediately.
