The pot lid rattles and you know dinner is almost ready
You sense the steam building up, and you remember how fast this works. The pressure cooker is your best friend for makin quick pasta dishes. You got the broth depth just right, so it's not too watery or too dry. Y'all are about to enjoy a bowl of fresh, veggie-packed goodness. What's more satisfying than throwin everything in, sealin it up, and walkin away? Few minutes later, the lid finally releases its steam cues, and you know it's time to finish up. You gotta catch that tender pull that tells you pasta and vegs are perfectly cooked. The aroma alone makes you wanna dig right in. This kinda dinner turns a hectic evening into a cozy, satisfying meal, so easy and fast.
Once you open up, you see all the colors poppin, and you smell that familiar butter-garlic combo. It almost feels like you did a lot, but really, it's just simple magic in a pressure cooker. You gotta trust the process, 'cause it works real good. The creamy sauce coats everything, and the fresh basil just makes it all sing. That smell of cheese melted into the pasta makes your mouth water. All done in about 30 minutes, you got a dish that looks like you spent all day fussin'. It's perfect for when you wanna feed your fam fast but still gotta keep it good. Truly, the pressure cooker just cut your prep time way down, and y'all are gonna love this finish each and every time.
Pasta PrimaveraNagi
Ingredients
Ingredients
- 300 g linguine fettucine or other long and flat pasta
- 150 g white mushrooms sliced 0.4cm / ⅙″ thick (~8 pieces)
- ½ large zucchini cut into 0.5cm / 0.2" rounds (100g/4 oz piece)
- 1 bunch broccolini
- 1 ½ cup snow peas (~10 pieces, 75g/2.5oz)
- 1 bunch green asparagus (~8 to 10)
- 1 cup green peas defrosted
- 10 cherry tomatoes cut in half
- 2 cloves garlic finely minced
- 5 tablespoon unsalted butter
- 1 cup thickened / heavy cream
- ½ cup Parmigiano reggiano finely grated (sub regular parmesan)
- 3 tablespoon extra virgin olive oil
- ⅓ cup pasta cooking water scoop out just before draining
- 1 teaspoon cooking/kosher salt
- ¼ teaspoon black pepper
- ½ cup fresh basil leaves finely sliced
- 2 tablespoon pinenuts toasted
Instructions
Instructions
- Cut broccolini florets then in half lengthwise. Slice stems diagonally into 2.5 cm / 1" lengths.
- Remove the tough string from snow peas. Stack and slice diagonally about 1cm / 0.4" wide.
- Snap asparagus base off, cut tips off and set aside. Slice stems diagonally into 2.5 cm / 1" lengths.
- Melt butter in saucepan over medium-high heat. Add cream and Parmigiano reggiano, stir until cheese melts. Remove from heat and set aside.
- Bring large pot of water to boil, add 1 tablespoon salt and pasta. Cook per packet minus 1 minute. Reserve ⅓ cup pasta water, then drain pasta.
- Heat half the olive oil in skillet over high heat. Cook mushrooms 4 minutes until golden, remove to plate.
- Heat remaining oil in skillet. Cook broccolini, snow peas and asparagus 2 minutes. Add zucchini, tomatoes, green peas, garlic, salt, pepper; cook 3 more minutes. Add mushrooms, toss and remove from heat.
- Return pasta to pot. Add vegetables, cream sauce, and pasta water. Toss over medium heat 1-2 minutes until sauce thickens. Toss in basil. Serve topped with pine nuts immediately.
