The pressure builds and you start counting down minutes until you eat. You hear the steam rising, and you know that in a few moments you gonna be enjoying a flavorful pasta that tastes like spring in every bite. It works real good to throw everything in your pressure cooker, especially when you wanna keep things simple and quick. Y'all, this recipe is perfect for those days you don't wanna fuss but still wanna eat well. The best part? You gonna love how fast it all comes together. Just set it, walk away, and come back to tender, flavorful pasta loaded with fresh peas and herbs. It's kinda hands-off but still tastes like you put some real love into it. Just trust me, once you do it this way, you'll never go back to boiling water forever. The pressure cooker keeps it all juicy and flavorful, plus you get straight to the good part-eating!
BritaCooks Spring Pea Pasta
Ingredients
Main ingredients
- 0.5 lb pasta I like using ditalini or a small pasta
- 2 tablespoon olive oil
- 2 tablespoon butter
- 1 cup peas
- 0.5 leek just light green/white parts
- 2 cloves garlic
- Salt & pepper
- 0.5 cup dry white wine
- 0.5 cup broth
- 0.5 cup cream
- 1 cup grated parmesan
- Basil
- Chives
Instructions
Instructions
- Start by prepping your leek and garlic so you can have it ready to go into the pan for the sauce (as it comes together quite quickly). Cut off the dark green top of the leek, slice down the middle lengthwise and wash thoroughly. Slice down the middle again and then cut into quarter moons. Finely chop the 2 cloves of garlic.
- Fill a pot with water and start to boil. Once it’s reaches a boil, heavily salt and add small pasta of your choice until al dente.
- Meanwhile, in a pan over medium heat, add the olive oil and butter until melted. Sautée the chopped leeks and garlic for about 5 minutes until slightly softened, stirring often. Season with salt and pepper.
- Deglaze the pan with white wine and broth and let this reduce while occasionally stirring.
- Add in the peas and cook until tender (about 5 minutes). If using frozen peas, let the wine and broth reduce for about 3-4 minutes and then add in the frozen peas for about 2-3 minutes more.
- Add in the al dente pasta directly to the sauce, along with a ladle of the starchy pasta water and let this all come together over medium-high heat.
- Finish with cream and parmesan and stir to combine.
- Garnish with basil, chives and more parmesan!
- Serve immediately.
