Sweet Potato and Bell Pepper Soup
Vegetable Pesto Pasta
| By : |
Sharing and teaching how to have a healthier life has become his great passion.
| Cook Time | 5 Minutes |
| Servings |
4 Servings
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Ingredients
For the pesto:
- 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
For the pasta:
- 2 Zucchini spiralized
- ½ cup Water
- ¼ cup olive oil
- 1 tsp salt
For serving:
- ½ cup goat cheese cubes
- ½ cup toasted sliced almonds
- basil leaves
- Roasted Pumpkin seeds
Ingredients
For the pesto:
For the pasta:
For serving:
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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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