Pressure Cooker Pasta Primavera

Ingredients:

• 2 tablespoons olive oil

• 2 ½ cups fusilli, penne or bowtie pasta

• 2 cups chicken stock

• ½ cup wine

• 2 cloves garlic, minced

• 12 asparagus spears, trimmed and cut into ½” pieces

• 1/2 cup carrot, julienned

• 1/2 cup frozen peas

• ½ cup red bell pepper, julienned 

• ¼ cup chives

• 2 tablespoons mint, chopped

• 2 tablespoons parsley, chopped

• 1 tablespoon tarragon, chopped

• ¼ cup goat cheese, crumbled

• 1 lemon, zested

• Red Pepper flakes to taste

• Salt & Pepper to taste

Method:

1. In pressure cooker pot, add olive oil, pasta, stock, wine, garlic, salt and pepper.  Close and cook on high pressure for 5 minutes.

2. Quick release and add asparagus, carrot and red bell peppers.  Place under low pressure for 2 additional minutes.  

3. Quick release and add in peas, chives, herbs, goat cheese, lemon zest and red pepper flakes.  Season to taste.  If needed, loosen with additional stock.  Enjoy!