Spaghetti Goat Cheese Mint Peas (Printable Version)
# What You’ll Need:
→ Main Ingredients
01 -
2 cups frozen peas, thawed and patted dry, divided
02 -
8 ounces fresh goat cheese
03 -
⅓ cup plus 3 tablespoons extra-virgin olive oil
04 -
1 tablespoon grated lemon zest
05 -
2 tablespoons lemon juice
06 -
½ cup chopped fresh mint
07 -
Kosher salt and freshly ground black pepper
08 -
1 medium yellow onion, chopped
09 -
1 pound spaghetti or fine linguini, broken in half
10 -
5 cups water
# Steps to Follow:
01 -
In a medium bowl, mash 1 cup of the peas into a coarse purée using a fork. Add the goat cheese, ⅓ cup olive oil, lemon zest, lemon juice, half of the chopped mint, ½ teaspoon salt, and ¾ teaspoon pepper. Mash well to combine and set aside.
02 -
Set the Instant Pot to 'Sauté' mode on More/High. Add the remaining 3 tablespoons olive oil, chopped onion, and 1 teaspoon salt. Cook, stirring occasionally, until the onion begins to soften, about 2 minutes.
03 -
Pour in 5 cups of water and stir to combine. Add the broken spaghetti, placing the strands horizontally so they lay flat. Press the pasta into the liquid until submerged.
04 -
Cancel the 'Sauté' mode. Secure the lid and set the pressure valve to 'Sealing'. Select 'Pressure Cook' or 'Manual' on High pressure for 3 minutes.
05 -
Once cooking is complete, perform a quick release by moving the pressure valve to 'Venting'. Carefully open the lid.
06 -
Using tongs, toss and stir the pasta to separate the strands. Add the goat cheese mixture and the remaining 1 cup of peas. Toss well to combine. Season with additional salt and pepper to taste. Transfer to a serving dish and sprinkle with the remaining chopped mint.