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5 from 6 votes

Instant Pot Spinach Pesto Pasta

Sneak in some spinach and make this delicious vegan lemony pesto with the goodness of almonds and pistachios as well as this colorful Instant Pot Spinach Pesto Pasta.
Prep Time1 hour 30 minutes
Cook Time20 minutes
Soaking Time1 hour
Total Time1 hour 50 minutes
Course: Entree
Cuisine: American, Fusion
Keyword: instant pot pasta recipes, instant pot spinach pesto pasta, spinach pesto pasta
Servings: 3
Calories: 207kcal
Author: Srividhya G

Ingredients

For the Pesto Sauce:

  • 1 cup Spinach
  • ¾ cup Basil
  • 1 tsp Salt
  • 2 tsp Lemon Juice
  • 1 tsp Lemon Zest
  • 1 Garlic Clove
  • 10 Almonds
  • 10 Deshelled Pistachios
  • 2 tbsp Olive Oil

For Cooking the Pasta:

  • 2 cups Farfalle
  • 3 cups Water
  • 1 tsp Olive Oil
  • ½ tsp Salt

For the Spinach Pesto Pasta:

  • 4 tbsps Spinach Pesto
  • ½ tsp Ground Pepper
  • Pasta - cooked from above
  • ½ tsp Lemon Zest
  • 1 tbsp Olive Oil

Instructions

Step 1 - To Prepare the Spinach Pesto:

  • Blanch the almonds and pistachios and peel the skin. I soaked in hot water for about one hour and then peeled the skin off.
  • Add the spinach, basil, blanched nuts, garlic clove, salt, and lemon juice and blend it. Then add the olive oil and make a smooth paste.
  • Finally, add the lemon zest and mix it.
  • As the pesto oxidizes quickly, store it in an air-tight container right away.

Step 2 - To Cook the Pasta:

  • Add the pasta, water, olive oil, and salt to the inner pot of the IP. Mix them thoroughly.
  • Close the lid and make sure the vent is in the sealing position.
  • Select the "Pressure Cook" or "Manual" setting and set the cooking time to 4 minutes at high pressure. (Time might vary depending upon the pasta and the variety. Check the formula above)
  • When it beeps after four minutes, press the cancel button and then carefully move the vent to the open position and release all the pressure.
  • When the pressure is released, carefully open the lid. Drain the pasta and if required then reserve some starchy water.

Step 3: Making the Spinach Pesto Pasta:

  • Set the Instant Pot to Saute mode and add the olive oil. When the oil is hot add the cooked pasta, ground pepper, and the olive oil. Mix it well.
  • Now press the cancel button and set the IP in the Keep Warm mode.
  • Then add about 4 tbsp of the pesto and give it a mix.
  • Finally, add the lemon zest and cheese and serve it hot.
  • Skip the cheese, if you want to keep it vegan.

Notes

  • Adjust the salt and pepper as per your preference.
  • I did not follow any ratio with spinach and basil. You can increase or decrease either as per your preference.
  • Lemon zest is entirely optional.

Nutrition

Calories: 207kcal | Carbohydrates: 33g | Protein: 7g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1336mg | Potassium: 219mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1275IU | Vitamin C: 6.8mg | Calcium: 49mg | Iron: 1.2mg