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Pressure Cooker Pasta with Broccoli Pesto & White Beans


Ingredients:

  • 1 head broccoli, cut into 1” pieces with stems removed

  • ½ cup olive oil

  • ¼ cup parmesan, grated

  • 1 teaspoon lemon zest

  • 1 tablespoon lemon juice

  • ½ cup parsley leaves

  • 2 garlic cloves, minced

  • Pinch red pepper flakes

  • 1-15.5 oz can cannellini beans

  • 2 ½ cups pasta of your choice, uncooked

  • 2 cups chicken stock

  • 1 cup cream

  • Cherry tomatoes, to garnish

  • Salt & Pepper to taste 

Method:

  1. In a food processor, make the broccoli pesto by adding the broccoli, parmesan, lemon zest, lemon juice, parsley, garlic, red pepper flakes and salt & pepper.  Turn on high and drizzle in olive oil as it’s processing.  Set aside.

  2. In a pressure cooker, add pasta, white beans, stock and cream.  Set on high pressure for 5-7 minutes, depending on pasta choice. Let pressure naturally release.

  3. Once pressure has released, stir in broccoli pesto until bright green.

  4. Serve topped with grated parmesan and cherry tomatoes.  Enjoy!

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