327
CALORIES
PER SERVING
SERVES 6
SERVING SIZE 11⁄3 cups
PREP TIME 10 mins
COOK TIME 4 mins
TOTAL TIME 35 mins
This quick and healthy, gluten-free pasta dish can be tossed together at the last minute for unexpected guests, or for a kid-friendly weeknight dinner.
PROGRAM Pressure Cook |
PRESSURE High |
RELEASE Quick |
1lb (450g) gluten-free, brown rice linguine
1⁄4 tsp kosher salt
4 cups water
1⁄4 cup grated Parmesan cheese
For the pesto sauce:
2 cups fresh arugula
2 cups fresh basil leaves
Juice of 1⁄2 lemon
2 tbsp chopped walnuts
1⁄3 cup olive oil
Salt and freshly ground black pepper
1. To make the pesto sauce, combine the arugula, basil, lemon juice, and walnuts in a food processor. Begin pulsing the ingredients, while continuously adding the olive oil. Continue pulsing until a smooth, uniform consistency is achieved.
2. Combine the linguine, kosher salt, and water in the inner pot. Stir well.
3. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 4 minutes. When the cook time is complete, quick release the pressure. (If the cooked pasta is too sticky, remove from the pot, rinse, drain thoroughly, and return to the pot.)
4. Open the lid, and add the Parmesan and 2 tablespoons of the pesto sauce. Mix well.
5. Allow to cool and thicken in the pot for 10 minutes before transferring to a serving platter. Season with salt and pepper. Serve warm.
Total fat 7g Saturated fat 2g |
Cholesterol 4mg Sodium 83mg |
Carbohydrates 60g Dietary fiber 4g |
Sugars 4g Protein 7g |