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We are currently harvesting organic and conventional romaine lettuce and romaine hearts in Coachella Valley, CA in Riverside County, which is NOT the growing region associated with the current Romaine Alert.

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Creamy Artichoke Pesto Pasta - Instant Pot

INSTANT-POT_ARTICHOKE-PESTO-PASTA
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Serves: 4
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Prep Time: 15 min.
Cook Time: 15 min.
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Dietary Preferences:

Low-Sugar

Ingredients

4 Ocean Mist Farms fresh artichoke hearts, cleaned and quartered

2 cloves garlic, minced

2 T butter

¼ tsp red chili flakes

¼ cup white wine

12 oz (about 4 cups) of medium sized shell pasta

2 ½ cup water

1 tsp kosher salt

1 cup heavy cream

1 cup finely grated parmesan cheese

1 cup finely grated romano cheese

1 tsp kosher salt

5 basil leaves

 

For the pesto:

1 cup of tightly packed basil leaves

1 cup parsley leaves

2 T lemon juice

½ cup toasted cashews

¼ tsp kosher salt

20 turns fresh cracked pepper

5 T extra virgin olive oil

Directions

  1. Set the Instant Pot™ to the “saute” setting - medium - no delay - keep warm OFF. Hit the START button.  Once the preheating step is complete and the screen reads HOT, add butter and let melt.
  2. Add garlic and red chili flakes and saute for 30 seconds.
  3. Add white wine and let simmer for 1 minute.  Hit the CANCEL button.
  4. Add the pasta, water, salt, quartered artichokes and stir.
  5. Secure the lid on the Instant Pot™, set to “pressure cook” setting - low - 7 minutes - no delay - keep warm OFF. Hit the START button.
  6. Meanwhile, in a food processor, pulse together all ingredient for pesto until smooth.
  7. Once the timer goes off, hit CANCEL, quick release the pressure, and then remove the lid and stir in the cream.
  8. Set the Instant Pot™ to the “saute” setting - high - 2 minutes - no delay - keep warm OFF. Hit the START button. DO NOT use lid at this time.
  9. Once the timer goes off, hit CANCEL, and stir in the pesto, cream, and 1 tsp kosher salt.
  10. Serve warm in bowls. Garnish with thinly sliced basil leaves.

 

 

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