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Spaghetti with Goat Cheese, Mint and Peas (Fast & Slow)
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.
cups frozen peas, thawed and patted dry, divided
ounces fresh goat cheese (chèvre)
01Add 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.
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