Herby Spring Pasta with Burrata


  • 1 onion, minced ㅤ
  • 2 tbsp olive oil ㅤ
  • 4 ½ cups water, divided ㅤ
  • 12 oz. frozen peas ㅤ
  • 1 lb. pasta ㅤ
  • ½ cup chives ㅤ
  • 1 bunch cilantro, tender stems and leaves ㅤ
  • 1 cup basil, leaves and stems ㅤ
  • 4 oz. goat cheese ㅤ
  • 5 oz. spinach leaves ㅤ
  • ½ cup grated parmesan ㅤ
  • 2 tsp salt, plus more to taste ㅤ
  • 1 lemon, juiced ㅤ
  • 2 burrata balls ㅤ
  • Heat the inner pot on Sauté – High/More for 10 minutes. Add the olive oil, then the diced onion. Sauté until fragrant and translucent, about 5-7 minutes. Remove and set aside.
  • Press cancel, then add the water, frozen peas, and pasta with a sprinkle of salt.
  • Pressure cook on High for 3 minutes. Allow the pot to naturally release for 5 minutes. After 5 minutes, flip the valve and release all remaining pressure. Transfer the pasta to a large mixing bowl.
  • While the pasta is cooking, add the sautéed onions, chives, cilantro, basil, goat cheese, spinach leaves, grated parmesan, and salt in a blender. Blend until a smooth puree forms. If the mixture is too thick to blend, add a little bit of water at a time until it starts to spin.
  • Pour the green sauce over the cooked pasta and stir until evenly coated. Add the lemon juice and any additional salt to taste. To serve, break the burrata into pieces and place on top of pasta portioned into bowls. Enjoy with additional grated parmesan!
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