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

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. Spoon sauce over pasta. Serve, passing cheese separately.