Pasta Primavera

• 4 Maryland Crab Cakes, Rosemary Garlic Breaded or Parmesan-Crusted Chicken Cutlets
• Kosher salt
• ½ box (about 8 oz) The Fresh Market Organic Pasta of choice
• 2 tbsp olive oil (for stovetop method)
• Primavera Veggie Kit Freshly ground pepper
• 3 tbsp Kerrygold butter
• 2 oz (1/2 cup) shaved parmesan or crumbled feta

Primavera Veggie Kit:

• 6 oz Asparagus (1/2 bunch)
• 6 oz Red Bell Pepper (1 large pepper)
• 4 oz Shredded Carrots

STOVETOP (preferred method): Heat oil in a large nonstick skillet over medium high. Add chicken cutlets or crab cakes and lower heat to medium, using a spatula to gently flatten the crab cakes. Cook 5-6 minutes per side, or until internal temperature is 165°F for chicken, 160°F for crab cakes. Transfer cooked cutlets or crab cakes to a paper towel-lined plate.

AIR FRYER (preferred method): Preheat air fryer to 400°F. Cook chicken cutlets (10-12 minutes) or crab cakes (8-10 minutes) until cooked through.

OVEN: Preheat oven to 375°F. Place chicken cutlets or crab cakes on a foil- or parchment-lined sheet pan in a single layer. Bake chicken for 15-20 minutes (or internal temperature reaches 165°F); bake crab cakes for 12-14 minutes (or internal temperature reaches 160°F).

While the protein cooks, bring a large pot of water to a boil. Salt* generously and cook pasta according to package directions, reserving ¾ cups of pasta cooking water.

While pasta is cooking, heat olive oil in a large skillet over medium-high. Add veggie kit, season with salt and pepper* to taste, and sauté 6-8 minutes until just softened, stirring occasionally.

Reduce heat to medium and add reserved pasta water, bringing to a gentle simmer. Add butter and cooked pasta and stir well to incorporate. Simmer, stirring occasionally, until noodles are glossy and sauce is absorbed, 2-3 more minutes. Remove from heat and stir in cheese.

To Serve: Divide pasta and chicken cutlets or crab cakes onto 4 plates. Sprinkle with more cheese as desired.