Looks good right? What if I tell you that it would only take about 20 minutes from start to finish?! Granted I didn’t time making it. I wish that I had, it might have been quicker. My six year old was helping cook so we were not moving fast or attempting to be quick yet we succeeded. I have been sick and not feeling like cooking, but I have a refrigerator full of vegetables and kids that like to eat. Go figure right?! I could have ordered a pizza, but I knew that I could make something much healthier in a fraction of the time. Plus I had a helper, so what could be better. Good conversation and preparing a meal. This is what I want my kids to remember – It isn’t just a chore, cooking is love.
I have been making this pasta dish for so many years (it is really great with broccoli) but always on the stove top. I decided that pasta for the Macaroni and Cheese always turns out in the pressure cooker, why not give this a try. I am so glad that I did. I had so few dishes to wash, thank heavens. More time with a hot cup of tea after the kids were in bed. My family loves this dish, anytime that I use blue cheese I know that I have a winning dish. Both of my kids had seconds. The pasta was al dente which if you are Italian like I am is a must. Don’t be afraid to try pasta in the pressure cooker it won’t be mush I promise. The note at the bottom of the recipe will give a guideline for how I choose the timing for cooking pasta in the pressure cooker.
If you want to make this into a date night dish, double the amount of blue cheese and add a splash of cream at the end. Top with sliced steak or a protein that you like. Serve with wine. Trust me it can beat a restaurant meal any day of the week!
Blue Cheese Asparagus Pasta
Serves 4 as part of a meal or 3 as a meal
1 large bunch Asparagus, washed and trimmed
2 Cups Pasta (I used gemelli see note)
Water (amount in Directions)
Pinch of cayenne
1/2 teaspoon Dried Basil
1/4 teaspoon sea salt
4 oz Blue Cheese, crumbled
1/4 Cup Freshly Grated Parmesan, extra for garnish
Salt & Pepper
1/4 Cup Toasted Pine Nuts (optional)
Lemon Slices (optional)
Fresh Basil (optional)
1. Add one cup of water to the pressure cooker, top with a steaming rack followed by asparagus. Place lid on pressure cooker and set to seal. Steam the asparagus for 1 minute. When time has finished immediately release the remaining pressure. Open tilting the lid away from you. Remove asparagus to a cutting board. Cut asparagus into bite sized pieces while the pasta cooks in step 2.
2. Pour the water left in the pressure cooker (from steaming the asparagus) to a measuring cup. Add additional water to equal 2 1/4 cups water and add it back to your pressure cooker. Add pasta, cayenne, dried basil and sea salt to the pressure cooker. Set to cook at high pressure 4 minutes. When time has finished immediately release pressure. If water comes out – set back to sealing and try again in 20 seconds. Once the pressure has released, open tilting the lid away from you.
3. Add the crumbled blue cheese to the pasta and stir until melted. Add parmesan and salt and pepper to taste, stir in Asparagus. Garnish with toasted pine nuts, parmesan, basil and lemon slices.
*The pasta I used called for a cook time of 9 minutes for al dente pasta. Check your pasta, cut the time in half and reduce that by one minute.*
Kitchen Musings Today Original recipe