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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.
4-6
Servings
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.
30 minutes
15 minutes active
Ingredients
-
2
cups frozen peas, thawed and patted dry, divided
-
8
ounces fresh goat cheese (chèvre)
Directions
-
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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May 28, 2023
Quick and delicious
This was so easy and my family loved it. Cooking the pasta in the Instant Pot with the onions is brilliant and adds so much flavor -- I'll definitely try that again with other ingredients.
Hi Thomas -
We found that the pasta dishes we tested for our Fast & Slow book did not work using the slow cooker feature. Inevitably the pasta falls apart over the longer cook time.
Best,
The Milk Street Team
Hi Thomas -
This recipe was published in our cookbook titled "Milk Street Fast & Slow," so the tag on the recipe indicates that that cookbook is the source. A small number of the recipes in the book were more suited to pressure cooking than slow cooking, but still merited inclusion in the book, since they were designed for an Instant Pot rather than a straight slow cooker.
Best,
The Milk Street Team
Hi Thomas -
This recipe was published in our cookbook titled "Milk Street Fast & Slow," so the tag on the recipe indicates that that cookbook is the source. A small number of the recipes in the book were more suited to pressure cooking than slow cooking, but still merited inclusion in the book, since they were designed for an Instant Pot rather than a straight slow cooker.
Best,
The Milk Street Team
How might this turn out if you use the pressure cooker's keep warm feature? Just wondering if this is something I could pop in the InstantPot before leaving for a day's work, and would be ready to eat after 8-10 hours away. Thanks!
Hi Mikel -
We found that the pasta dishes in our Fast and Slow book did not work on the slow cook setting on the Instant Pot and I would expect similar results on the "warm" setting as well. Also, keeping food at such a low temperature for so long would put it in the "danger zone" for food safety. We wouldn't recommend.
Best,
The Milk Street Team
We found this dish to be unbalanced. It was acidic, green, tangy, and creamy, but simply lacked balance. I think the addition of something earthy (perhaps some mushrooms) would balance out this dish nicely. All the notes are just too "up there" and there is no earthiness to bring it down into balance. We are going to try it again, but balance it out with something earth to see if that makes it any better.
I was pleasantly surprised with how much I enjoyed this pasta dish. The flavors blended so well together and I loved the lemon-y flavor that finished with a hint of mint. I used greek feta instead of the goat cheese because it’s all I had on hand and I added a few garlic cloves to the mashed pea mixture. The pasta was cooked perfectly (I used De Cecco linguine no. 7). There was a lot of liquid in the pot when I first took off the lid, however, when I added the pea and cheese mixture I stirred it vigorously to get the cheese to melt and to activate the starch in the pasta water. It ended up creating a lightly creamy sauce that was great! The first bowl was just slightly soupy and the second bowl was the perfect consistency after it all had a chance to sit. A super easy and delicious pasta recipe that I will undoubtedly make again!
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Where is the “slow” method? I think that has not been added.