Instant Pot® Linguine with Pesto and Peas recipe

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Ingredients

5 ½ cups water
1 (16 ounce) package linguine pasta
1 teaspoon salt
1 teaspoon dried parsley
½ teaspoon ground black pepper
4 cups frozen peas, thawed and drained
2 cups ricotta cheese
½ cup pesto sauce
4 tablespoons grated Parmesan cheese

Nutrition Info

578.9 calories
carbohydrate: 84 g
cholesterol: 14.4 mg
fat: 18.2 g
fiber: 4.8 g
protein: 22.5 g
saturatedFat: 5.2 g
servingSize: -
sodium: 912 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine water, pasta, salt, parsley, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Seal lid. Select high pressure according to manufacturer's instructions, set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.

  2. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in peas, ricotta cheese, pesto, and Parmesan. Seal lid again and cook on high pressure for 1 minute, allowing 5 to 10 minutes for pressure to build.

  3. Release pressure carefully using the quick-release method, about 5 minutes.

Recipe Yield

4 servings

Recipe Note

This is a deliciously easy pasta dish made in the Instant Pot®!

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