I am looking for a recipe for Taglierini Sautéed with Genovese Pesto and Jumbo Lump Crab.
Strange sounding dish to me, as I would never saute pesto. Nor crabmeat either, unless it was raw which it virtually never is due to the difficulty of getting it out of the crab.
The combo of crabmeat and pesto doesn’t sound all that appealing to me, although as I am sure you know this place has it on the menu.
I’ve never been to Albertos, but if I were making this dish I would perhaps saute some shallot or sweet onion, and maybe some chanterelles, morels, or blanched english peas. I would not add garlic as it will be in the pesto. Then add the cooked taglierini to mix, and the crabmeat just to mix and heat through. I would then remove from the heat and stir in the pesto, or mix in a serving bowl that was room temp, or warm. Genovese (or pretty much any) pesto gets nasty very quickly in a saute pan, it separates and gets both oily and gummy.
If you like a creamier sauce you could add a bit of cream just before the crab meat, or for that matter the pasta.