Instant Pot Lemon Pasta with Peas
Yield: 6 servings
A delicious pasta with spring flavors that you can make all year. Option to cook on the stove top is included!
Place the Instant Pot on the Saute-Normal function. Add the olive oil and garlic and cook until fragrant - about 2 minutes.
Add the pasta, water and salt - no need to stir.
Attach the lid and ensure the valve is in the sealing position. Turn the instant Pot to pressure cook for 4 minutes.
When the Instant Pot has finished, release the pressure by switching the valve to the "venting" position - be careful, it will steam!
Add the remaining ingredients (parmesan, cream, butter, lemon juice, lemon zest and peas) and stir to combine.
Place the lid back on the Instant Pot (it should be on the keep warm setting) and let it sit for 2 to 3 minutes, or until the peas have warmed through. Season with salt and pepper to taste.
Store any leftover pasta in an airtight container in the fridge for up to three days.
This pasta can also be made in advance and served at room temperature - perfect for a picnic!
- Pasta: You can substitute with any dried pasta you like - farfalle, orecchiette and cavatappi are all great options.
Calories: 447kcal, Carbohydrates: 65g, Protein: 16g, Fat: 14g, Saturated Fat: 7g, Trans Fat: 1g, Cholesterol: 31mg, Sodium: 567mg, Potassium: 317mg, Fiber: 5g, Sugar: 5g, Vitamin A: 705IU, Vitamin C: 22mg, Calcium: 136mg, Iron: 2mg
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