French In A Flash: Sea Shells With Creamy Basil-Tarragon Pistou, Crab, And Sweet Peas

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1 pound sea shell pasta

1 clove garlic

2 ounces basil, the leaves of which will equal about 1 cup packed

The leaves from 4 stems tarragon

1 teaspoon lemon zest

1 tablespoon lemon juice

Salt and pepper

3/4 cup olive oil

1/4 cup Parmesan or Pecorino cheese

1/2 cup heavy cream

1/2 cup thawed frozen petite peas

1 pound jumbo lump crab meat

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