Recipe Details
Ingredients
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5 ½cupswater
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1(16 ounce) packagelinguine pasta
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1teaspoonsalt
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1teaspoondried parsley
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½teaspoonground black pepper
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4cupsfrozen peas, thawed and drained
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2cupsricotta cheese
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½cuppesto sauce
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4tablespoonsgrated Parmesan cheese
Cooking Directions
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Combine water, pasta, salt, parsley, and pepper in a multi-functional pressure cooker (such as Instant Pot). Seal lid. Select high pressure according to manufacturer’s instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Stir in peas, ricotta cheese, pesto, and Parmesan. Seal lid again and cook on high pressure for 1 minute, allowing 5 to 10 minutes for pressure to build.
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Release pressure carefully using the quick-release method, about 5 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories579 | |
| % Daily Value * | |
| Total Fat 18g |
23% |
| Saturated Fat 5g |
26% |
| Cholesterol 14mg |
5% |
| Sodium 912mg |
40% |
| Total Carbohydrate 84g |
31% |
| Dietary Fiber 5g |
17% |
| Total Sugars 4g |
|
| Protein 23g |
45% |
| Vitamin C 3mg |
3% |
| Calcium 312mg |
24% |
| Iron 5mg |
25% |
| Potassium 318mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Dish Photos
