Cheesy Fusili Pesto
⏱️ Prep: 5 min🍳 Cook: 12 min
Ingredients
| 2 tbsp | 30 ml | salted butter |
| 1 tbsp | 15 ml | crushed garlic |
| 1 lb | 455 g | Fusili pasta |
| 4 cup | 960 ml | garlic broth |
| 15 oz | 425 g | frozen peas |
| 10 oz | 285 g | cream cheese, cubed |
| 1 cup | 240 ml | Pesto sauce |
| 0.5 cup | 120 ml | grated Parmesan cheese, plus more for topping |
| — | basil for topping |
Instructions
Recipe 9 - Cheesy Fusili Pesto Prep Time: 5 min | Cook Time: 12 min | 4 Servings
- Add butter to the Instant Pot (I used a 6qt), hit SAUTE and "Adjust" so it's on the "More" or "High" setting. Once the butter's melted and sizzling, add the garlic and stir for 2 minutes.
- Next, add in the pasta followed by the broth and smooth the pasta out with a mixing spoon so most of it is submerged under the broth but do not stir.
- Secure the lid and hit "Keep Warm/Cancel" and then hit "Manual" or "Pressure Cook" High Pressure for 6 minutes. Quick release when done.
- Stir in the frozen peas which will heat up very quickly after about 1 minute of stirring. Then, add in the cream cheese and pesto and stir for about 2 minutes more until the cream cheese is completely melded into the sauce and let everything rest for 5 minutes.
Serve topped with extra grated Parmesan and some basil.