Vegetable Pesto Pasta  

By: Juanita Lira

Vegetable Pesto Pasta  
cuisine icon Course
Main Dishes
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
(almonds walnuts, 4 servings, and pepper to taste, basil leaves, cashews, cup water, gluten free, goat cheese cubes, healthy, instant pot, Juanita Lira, juice of one lemon, main dishes, olive oil, or pistachios), pressure cook, roasted pumpkin seeds, salt, spiralized, toasted sliced almonds, vegetables, zucchini

serving icon Servings
4 Servings
Ingredients
  • 1 cup nuts (almonds walnuts, cashews, or pistachios)
  • 1 cup basil leaves
  • ¼ cup olive oil
  • ¼ cup water
  • Juice of one lemon
  • Salt and pepper to taste
  • 2 Zucchini, spiralized
  • ½ cup water
  • ¼ cup olive oil
  • 1 tsp salt
  • ½ cup goat cheese cubes
  • ½ cup toasted sliced almonds
  • basil leaves
  • Roasted Pumpkin seeds
Instructions
  • In a food processor or blender, process all the pesto ingredients until they form a homogeneous paste.
  • Insert the stainless steel inner pot inside the Instant Pot® and add the zucchini, water, olive oil, salt, and pesto. Mix the ingredients.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 0 Minute.
  • When the time is up, remove the pasta and serve. Garnish with cubed goat cheese, roasted sliced almonds and basil leaves.
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