Home cooks can elevate the classic 1970s pasta primavera this spring season by pairing vibrant market vegetables with crisp Parmesan-crusted chicken and a bright lemon-miso cream sauce.

A Fresh Take on a Springtime Classic

Pasta primavera remains a timeless staple tailored to the season’s harvest, traditional for its blend of fresh produce cloaked in a decadent cream sauce. Inspired by the traditional spirit of the original dish, this updated version features veggies now flooding local markets, including tender asparagus, green beans, and sweet peas. While frozen peas are recommended for kitchen ease, fresh produce can seamlessly be swapped in when available.

Brightening the Flavor: Lemon and Miso

To balance the rich cream base, the sauce utilizes both the zest and juice of an entire lemon, bringing an immediate brightness to every bite. Additionally, a spoonful of white miso melts smoothly into the mixture, introducing a permeating savoriness that adds depth to the entire meal.

Test Kitchen Hack: The Frico-Style Crust

The protein step introduces an innovative technique that upgrades standard chicken breast preparation. Instead of relying on typical breadcrumbs, the chicken breasts are coated in a combination of flour and grated Parmesan cheese. When seared, this mixture forms a crunchy, frico-like coating that delivers superior texture and flavor.