– Penne pasta – Asparagus – Sugar snap peas – Olive oil – Parmesan Cheese – Salt and pepper – Water
Cook the pasta
Add the 16 ounces of penne pasta to the inner liner of the pressure cooker. Add in 4 cups of water.
Set the pressure cooker
Close the lid and set the pressure cooker to MANUAL/PRESSURE COOK for 4 minutes.
Release the pressure
Once the pasta is done pressure cooking, slowly release pressure to avoid water from spewing from the valve.
Add in the vegetables
Set the pressure cooker to WARM and add in the olive oil, asparagus, and sugar snap peas.
Toss the salad
Toss the salad inside the pot and replace the lid for about 2 minutes.
FOR THE FULL RECIPE