Name: Instant Pot Creamy Spring Vegetable Linguine
Total time: 45 min
Cuisine: ItalianEurope
Ingredients: 1 pound linguine; 5 cups water , plus extra as needed; 1 tablespoon extra-virgin olive oil; 1 teaspoon ` table salt; 1 cup jarred whole baby artichokes packed in water , quartered; 1 cup frozen peas , thawed; 4 ounces finely grated Pecorino Romano , plus extra for serving; ½ teaspoon pepper; 2 teaspoons grated lemon zest; 2 tablespoons chopped fresh tarragon

Why This Recipe Works

Linguine was our favored shape for cooking here—the thicker strands retained their bite in the ultrahigh heat of the Instant Pot. After cooking the pasta, we stirred in convenient jarred baby artichokes and frozen peas. By using exactly the right amount of water, we didn't need to drain the pasta; instead we could capture all of the starch that it released. This made it a cinch to emulsify grated Pecorino and the residual cooking liquid into a luscious sauce. Lemon zest and fresh tarragon brightened the dish.

Before You Begin

Do not substitute other pasta shapes in this dish, as they require different liquid amounts and will not work in this recipe.

Instructions

Loosely wrap half of pasta in dish towel, then press bundle against corner of counter to break noodles into 6-inch lengths; repeat with remaining pasta.

Add pasta, water, oil, and salt to Instant Pot, making sure pasta is completely submerged. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 4 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

Stir artichokes and peas into pasta, cover, and let sit until heated through, about 3 minutes. Gently stir in Pecorino and pepper until cheese is melted and fully combined, 1 to 2 minutes. Adjust consistency with extra hot water as needed. Stir in lemon zest and tarragon, and season with salt and pepper to taste. Serve, passing extra Pecorino separately.