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Spaghetti with Goat Cheese, Mint and Peas (Fast & Slow)

Spaghetti with Goat Cheese, Mint and Peas (Fast & Slow)

  • Makes
    4-6 servings
  • Cook Time
    30 minutes
  • Active time plus cooling
    15 minutes active
  • Rating

This pasta dish is a simplified, pressure-cooked take on a recipe from “Rich Table” by Evan and Sarah Rich. The only knife work required is chopping an onion and fresh mint and halving a lemon to juice it. And since the pasta is cooked directly in the liquid that forms the base of the sauce, there’s no need to boil a separate pot of water or to drain the noodles when done.

Tip

Don't forget to thaw the peas so that the ½ cup for mashing break down easily. If the peas are wet after thawing, pat them dry with paper towels to wick away excess moisture.

Ingredients
  • 2

    cups frozen peas, thawed and patted dry, divided

  • 8

    ounces fresh goat cheese (chèvre)

  • ⅓

    cup plus 3 tablespoons extra-virgin olive oil

  • 1

    tablespoon grated lemon zest, plus 2 tablespoons lemon juice

  • ½

    cup chopped fresh mint

  • Kosher salt and ground black pepper

  • 1

    medium yellow onion, chopped

  • 1

    pound spaghetti or fine linguini, broken in half

Step 1

Add 1 cup of peas to a medium bowl. Using a fork, mash to a coarse puree. Add the goat cheese, the ⅓ cup of oil, the lemon zest and juice, half the chopped mint, ½ teaspoon salt and ¾ teaspoon pepper. Mash well, then set aside.

On a 6-quart Instant Pot, select More/High Sauté. Add the remaining 3 tablespoons oil, the onion and 1 teaspoon salt. Cook, stirring occasionally, until the onion begins to soften, about 2 minutes.

Add 5 cups water. Add the pasta, placing the strands horizontally so they lay flat, then press them into the liquid until submerged.

Step 2

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 3 minutes.

When pressure cooking is complete, quick-release the pressure by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Using tongs, toss and stir the mixture to separate the strands of pasta, then add the goat cheese mixture and the remaining peas. Toss well.

Taste and season with salt and pepper, then transfer to a serving dish. Sprinkle with the remaining mint.

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