2 tbsp. (1/4 stick) unsalted butter
2 oz. fresh shitake or button mushrooms, stemmed and sliced
1/2 c. prepared pesto sauce
1 lg. tomato, cored, seeded, coarsely chopped
1 tsp. grated lemon peel
8 oz. angel hair pasta
2 tbsp. olive oil
1/2 lb. cooked crabmeat
Freshly grated Parmesan cheese

Melt butter in heavy large skillet over medium heat. Add mushrooms and saute until tender, about 3 minutes. Mix in pesto, tomato and lemon peel. Remove from heat and set aside.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well. Transfer to bowl. Toss with oil. Divide pasta among plates. Add crab to sauce and stir over medium heat to heat through.