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!