Gourmet's Fresh Pasta with Crabmeat, Peas and Chile

hi, bon appetempters! check what's on tonight's menu:

their version: (via Gourmet)

my version:

(We used a green chile pepper instead of a red, thus the slight color variation.)

So, this recipe called for two culinary firsts: 1. cooking with chile peppers. I only used half of the "vein" inside the pepper so as not to burn my face off. Also, I washed my hands immediately after handling the serrano so as not to accidentally rub my eyes with pepper juice and end up burning my face off.
and 2. cooking with crabmeat. speaking of which, want a way to rid fresh crab of shell fragments? Put it in the broiler for a minute - the shell fragments will turn RED. Who knew? These people.
(Picture taken pre-broiling. Once again, forgot to take post-picture. My bad.)

People commenting on the recipe online were complaining that the sauce was too bland, so we preemptively added extra olive oil.
Conclusion: this was really delicious, though I wouldn't recommend it if you're on a budget--fresh crabmeat is no joke. (We sprung for it b/c of a some Whole Foods credit.) Up next: crazy dessert time.