Sunday Supper: Spring Pastina
With crispy chicken cutlets, asparagus, peas, and parmesan.
I filmed this recipe last week… and then my phone completely crashed. For a couple of days thought I lost all of the footage, but thankfully that wasn’t the case because this one was too good not to share.
Creamy lemony pastina gets folded together with asparagus, peas, parmesan, and fresh herbs, then topped with crispy chicken cutlets. It’s bright, cozy, and a perfect dinner for two.
One thing to know with recipes like this: trust your tastebuds. Pastina is very forgiving, and depending on your broth, parmesan, cream, and even the size of your pot, you may want a little extra butter, parm, salt, lemon, etc. Don’t be afraid to keep adjusting until it tastes exactly how you want it to.
Spring Pastina with Crispy Chicken Cutlets
Servings: 2
Prep Time: 30 minutes
Cook Time: 30 minutes
