Scallops and Spinach Pasta with pesto (Instant Pot)
Scallops and spinach in an easy pasta dish for busy week nights, perfect for the Instant Pot
Equipment
Ingredients
- 1 lb frozen scallops
- 12 oz farfelle wholewheat pasta
- 3/4 cup frozen spinach
- 3/4 cup of frozen white button mushrooms
- 1 teaspoon of garlic flakes
- 1 teaspoon of shallot flakes
- 2 tablespoons of pesto or pistou sauce
- 2 tablespoons of crème fraiche or heavy cream
- 1/2 cup of shredded gruyère or emmental cheese
- pinch of salt and pepper
Instructions
- Place the pasta at the bottom of the instant pot.
- Add 2 1/2 cups water or until the pasta is completely covered.
- Place the scallops, spinach, and mushrooms into the pot.
- Add the garlic, eschalote, salt, pepper and pesto sauce to the instant pot.
- Set Instant pot on Manual High for 3 minutes.
- Once the instant pot has finished, quick release the steam.
- Stir the pasta and add in the heavy cream while using the Sauté button for 5 minutes.
- Let pasta rest for 5 minutes.
- Top with a handful of shredded cheese and serve while warm.
Notes
You can use store-bought pesto sauce or try this home-made pistou sauce recipe.
Nutrition
Serving: 1gCalories: 555kcalCarbohydrates: 39gProtein: 37gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 18gCholesterol: 82mgSodium: 1627mgFiber: 4gSugar: 3g
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.