Stovetop Method To Make Penne Pesto Primavera (Classic Approach)

• Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve ½ cup pasta water before draining.
• Heat olive oil in a large skillet. Sauté garlic and mushrooms first until browned. Add broccoli, and spinach. Cook until tender-crisp.
• Toss in cooked pasta and pesto. Add reserved pasta water gradually to loosen the sauce.
• Finish with freshly ground black pepper, basil strips, Parmesan, and lemon juice.

How to Make Instant Pot Pasta Primavera with Pesto

• Start the Instant Pot on SAUTE mode and add the oil. Once oil is heated, add mushrooms, broccoli and garlic. Let them cook for 3-5 minutes. Once mushrooms have browned, add baby spinach and mix well. Cancel SAUTE. Remove cooked vegetables and set them aside.
• Add pasta, 2½ cups water, and a pinch of salt to the Instant Pot. Seal and cook on HIGH pressure for 4 minutes.
• Perform a quick release.
• Stir in pesto, olive oil, and earlier cooked vegetables. Let sit for 2–3 minutes to thicken before serving. Garnish and serve!
• This method works because the pasta absorbs flavor as it cooks, eliminating the need for multiple pots.

Pro Tip: Always add delicate vegetables after pressure cooking to maintain texture and color.