Easy Pesto Pasta in Your Pressure Cooker
This quick and easy pressure cooker pesto pasta is a creamy, flavorful vegetarian dinner ready in just 25 minutes using pasta water and basil pesto.
Equipment
- 1 Pot large for boiling pasta
- 1 Skillet or bowl room temperature
Ingredients
Main ingredients
- 1 cup Basil pesto homemade or store-bought
- 12 ounces Spaghetti or any pasta shape
- 1 cup Pasta cooking water reserved starchy salted water
- Freshly grated Parmesan cheese for serving
- Fresh basil leaves for garnish
- Sea salt and freshly ground black pepper to taste
Instructions
Instructions
- Prepare the basil pesto and have 1 cup ready.
- Bring large pot of salted water to boil and cook spaghetti until al dente.
- Before draining, reserve 1 cup of pasta water.
- Drain pasta and transfer to a room temperature skillet or bowl.
- Add pesto and ½ cup of pasta water; toss to coat.
- Add more pasta water if needed to achieve creamy consistency.
- Season with salt, pepper, and optional lemon juice.
- Serve with grated Parmesan and fresh basil garnish.
Notes
You may adjust the amount of pesto and pasta water based on thickness and saltiness. Store leftovers in the fridge for up to 3 days. Reheat gently with a splash of water. Adding seasonal vegetables can make the dish more colorful and nutritious.