hi there and welcome to the salted 
pepper where we cook for real life using
real food and we keep it real simple and
today's dish is pasta primavera with
linguine and some fresh vegetables
now sometimes pasta primavera is made
with cream but we're gonna keep it
really light and fresh for the
summertime and we're not gonna add any
cream but don't worry we're gonna still
have all the flavor that you need this
dish is delicious so the first thing
we're gonna do is put in water and
usually I use some kind of a broth and
you certainly can do that you can use a
chicken broth or you can use a vegetable
broth I'm gonna use water and this
vegetable base that I get from minors
because it really does a great job at
flavoring a vegetable dish we're not
gonna add any meat today but you can
also add that in and I'm gonna give you
some cooking times and suggestions for
meat a little bit later in the video so
the first thing we're gonna do is put in
3 cups of water this is just tap water
you could use cold or hot it makes no
difference if you use warm water it will
come to pressure a little bit quicker
but it's not necessary and then we're
gonna put in 1 tablespoon of the minors
base now again you could use chicken
stock or you could use vegetable stock
so this is a optional ingredient here
but I like the flavor it gives it's
really good and that's a half of a
tablespoon we're gonna add in a whole
tablespoon we're gonna do a pound of
linguine noodles usually I make all my
recipes with 8 ounces which is half a
box but a lot of people like to make a
full box when they're making a spaghetti
dish or a pasta dish so I figured this
time I'll go ahead and do the
instructions for a full pound of
linguine all right so you don't even need to
stir this  or nothing all we're gonna do
here just go ahead and get our linguine
and we're gonna break it in half and
we're gonna just layer it in so you go
one way across the pot with one handful
and then you're gonna do the same
thing but go the other way this is going
to help prevent the noodles from
clumping and we're just gonna keep Criss
crossing until we're done with the full
pound of linguine
now not all of the noodles will be
submerged in in the liquid and that is
okay the vegetables are gonna put off
their own liquid so that's gonna add to
this during the pressure cooking time
and get everything cooked up for us
okay so all of the noodles are stacked
in there in a crisscross fashion and now
we're just gonna start throwing in our
vegetables now you can do the vegetables
first but I like to put them on top just
because that gives the noodles more
contact with the liquid in the bottom
and the vegetables will also release
liquid as they're cooking and that just
helps to cook the noodles evenly so I
have two red onions now you could use
any type of onion or you could omit them
if you don't like that's the beauty of
this dish I basically grabbed vegetables
that I had and needed to use up and I
encourage you to do the same thing you
don't have to use the vegetables that
I'm using you don't have to use as many
or you can substitute other vegetables
if you like it's it's really up to you
this is a really customizable dish so to
cut these onions I'm gonna do a really
simple cut I'm just gonna take both ends
off and peel the paper and usually the
first layer of onion comes with it and
that's fine okay so how I'm gonna cut
this put it straight down on the flat
surface on the cutting board go through
it this way again flat surface down go
this way I'm just making large chunks
because we're not adding meat to this
dish I want the vegetables to have some
substance we're gonna go under pressure
for three minutes and I don't want the
vegetables to completely disintegrate in
that time period so I'm gonna make them
a little bit chunkier now you can change
this up you can make them smaller if you
like it's completely up to you all right
same thing for the second onion all
right so now for our carrot I've already
peeled this carrot so I'm just gonna
take both ends off now we're gonna go
under pressure for three minutes so I
need to think about how big I want to
cut these
and I'm not gonna cut them super big or
they won't cook at all you know in that
timeframe but I don't want them to be
too small either so I'm just gonna go
down on the diagonal to get about a half
of an inch of a diagonal sliced carrot I
think that's gonna give us a good
texture at the end you do not have to do
this on the bias if you don't want to
which is the cut that I'm doing when
it's too slanted like this it's called
cutting on the bias you don't have to do
that you can cut straight down just do
about a half of an inch all right now
for the cherry tomatoes we're just gonna
cut those all in half you can cut them
long ways or you can cut them this way
really makes no difference I just prefer
to cut them long ways this is a
beautiful dish so many colors going on
okay all the tomatoes are cut up and if
you don't have fresh cherry tomatoes you
could use whole Tomatoes just dice them
up or you could also use canned tomatoes
one time when I did this dish I used
fire roasted tomatoes and it was
delicious
now the spinach we're not going to put
in because the spinach would cook too
much in the three minutes of pressure
cooking and the peas are the same so
we're gonna leave those out but we are
gonna put in our garlic now this is
roasted garlic I love roasted garlic I
really urge you to use it in this recipe
but if you don't want to you could use a
teaspoon or two of minced garlic and I
made these earlier today and you see how
they're just pushing right out that
happens when they're fresh and warm
after they get in the refrigerator
sometimes you have to peel peel them out
but still not difficult and to roast the
garlic you cut the top off so there's a
root end and then there's a top end that
comes to like a little bunch you cut
that off drizzle it with olive oil put
it in a packet of foil packet in an inch
of foodie with the rack in the low
position at 325 for 35 minutes and you
have perfectly roasted garlic you could
do four or five six bulbs at a time in
the same foil packet no problem
alright so the next thing I'm gonna add
in is a little bit of zucchini now what
I've decided to do is to do half of the
zucchini for some moisture content in
here that's gonna add to the liquid that
we already have and it's gonna help cook
those noodles but I also want to have
some crunchy err zucchini so I'm gonna
leave some out that I'll put in after
the pressure cooking time so I'm just
gonna cut the end off here this has
already been washed so probably I'm
gonna do about what's just to half and
half so just put this over here by the
and actually I'm gonna put this in and
this one out the reason why I decided to
do this because this is a little bit
smaller and the smaller the zucchini
it's a little bit more tender so just
cut these in half then I'm gonna cut
them in threes and then just chunk them
up if you notice I'm trying to keep all
the vegetables about the same size so
that they cook evenly in the three
minutes this one's a little thicker so I
made four cuts so the zucchinis cut up
and in there so now we're gonna grab our
little peppers now these are little
sweet peppers that I get in a bag at the
grocery store but you could use a yellow
bell pepper a red bell pepper you could
even use a green bell pepper if you like
any kind of peppers you want or you can
leave them out
- I like these they last a little bit
longer and I like the rings that I could
just slice really easily here which I'm
doing now not even gonna worry about the
seeds they're not gonna affect anything
these aren't hot I'm just throwing them
in so it makes it really simple prep
wise I'm just gonna slice these up get
them in
we've got a pretty full pot here
but that's fine we just need to make
sure we don't go past the pressure max
with liquid so we're gonna be fine these
are gonna cook down during the pressure
cooking time so don't be concerned about
that
okay the last thing I'm gonna add in is
some string beans so what I'm gonna do
to cut the little ends off first you
want to make sure that you don't have
any that have any rotten spots or or are
really tiny I'm not gonna cook those
I'll use those in something else but not
in this I want these to be pretty
substantial beans because of the
3-minute cook time and then I'm just
trying to line them up here so I can
make one cut for a whole bunch that'll
save you some time during prep as well
if you just take a bunch of and then cut
them and you can cut them in half which
is what I usually do to put them all but
I don't cut them any smaller than that
because I don't want them to cook so
much that they become mushy so I'm using
about ten ounces of string beans but
again this is totally up to you you can
use as many vegetables or as few
vegetables as you like the other day I
made this for a quick lunch for myself I
threw in two cups of chicken stock three
ounces of just regular spaghetti noodles
one red onion a couple of string beans
and a few cherry tomatoes and it was
perfect so you don't have to add all
this in I just had it in the fridge and
wanted to get it in and get it used up
all right I think just a few more string
beans we're gonna be ready to go under
pressure all right that's it for the
vegetables now we're gonna add in one
teaspoon of salt
even though this is gonna feed a lot of
people and it's a full pot we already
have some salt in there from the
vegetable base so I don't want to put
too much in you can always add some
extra salt at the end so be careful you
know when you season in the beginning
you want to season in the beginning but
you don't want to go overboard cuz you
don't want it to be too salty so we're
gonna put the pressure lid on we're
gonna set it to seal turn the ninja food
on pressure hi the time is gonna be
three minutes now this pot is full so it
is gonna take a little bit of time for
it to come up to pressure I'm gonna
guess probably about ten minutes or so
and then we will do three minutes of
pressure cooking time followed by two
minutes of a natural release okay so
what the pot took a very long time to
come up to pressure
I'm gonna guess to me cuz I didn't time
it exactly that it was about 15 to 18
minutes and then once the button popped
up it also took another couple of
minutes to actually start the countdown
so I am going to adjust some things and
I'm gonna go ahead and take this to zero
so it stops right now so we went under
pressure for just a little over two
minutes I'm gonna let it count up just
one minute of natural release and
release this pressure because keep in
mind that the time to pressure is cook
time and I don't want to overcook these
noodles I can always finish cooking them
on sear sautee if they're not quite done
but once they're overcooked you can't
you know you can't uncook them so just
keep that in mind
sometimes the pot will come to pressure
a little bit quicker now I did put a lot
of vegetables in here and that's
probably the reason why it took so long
cuz it has to heat everything up and
create the steam to build the pressure
so just you know keep that in mind if
something's taking an extraordinary long
amount of time to come to pressure you
may want to decrease the cook time a
little bit or decrease the natural
release time a little bit or both like
I'm gonna do here so now I'm going to
release the rest of the pressure
all right so you can see it took a full
three minutes for the pressure to be
released and the red button to depress
but now I can turn off or I can remove
the lid and see what's going on in the
pot here so I'm just gonna go down in
here and get these noodles moved around
pretty good now a few of them seem to be
sticking together a little bit so I'm
just gonna try to separate them and get
them back in you know where the heat is
down at the bottom just to let them
finish cooking but really they did a
good job all right so let's go ahead and
add in the rest of our vegetables now
ordinarily when I've made this before
the vegetables have not been as soft and
that's because they went under pressure
for so long and to be honest with you I
think it's because I used a full box of
linguine this time instead of a half so
I think I'm gonna stick with the recipe
with a half of a box the written recipe
and then if you want to do the full box
just know that it's gonna take a lot
longer to come to pressure and your
vegetables are going to cook longer and
they're gonna become a lot softer so I
prefer the way that they were with just
the eight ounces of the linguine and not
the 16 ounces all right so I'm gonna put
these the rest of the zucchini into
chunks in here
all right we're gonna put in it's about
two cups of peas that is totally
optional I know a lot of people don't
like peas I happen to like the sweetness
that it brings but certainly optional
now we're gonna add in our spinach we're
gonna let the heat of the pasta and the
vegetables cook the spinach so we're
just gonna add that in and then fold it
in which might prove to be a little
difficult in this big full pot looks
good though I think the other change I
would make if you do want to go with
four I mean a full box of linguine
noodles which is a full pound 16 ounces
is I would go ahead and put in four cups
of liquid I think that's gonna help to
have the linguini not stick together as
much all right so now that that's all
folded in I'm just gonna close the lid
for a minute and just let that spinach
wilt for a few minutes and then we're
gonna plate any while we wait for the
spinach to wilt and soften that zucchini
just a little bit that we added in and
just warm the peas because they don't
really need to be cooked I just wanted
to go over a couple of additions that
you could add to this if you wanted to
put meat into it so if you wanted to use
let's say chicken breasts what I would
do is cut them in about 1 inch by 1 inch
cube or a half of an inch slice you
could do that as well put them in at the
bottom of the ninja foodie then add your
liquid in then add your noodles and then
add your vegetables and you can still do
the same cooking time of 3 minutes of
pressure cooking time with 2 minutes of
natural release if your pot comes to
pressure within 10 minutes if it takes
the
18 to 20 minutes like it took me tonight
then I would decrease that time to two
minutes of high pressure with a one
minute natural release and then
immediately release the pressure that
way you won't overcook those noodles if
you wanted to add shrimp because shrimp
would be delicious in this what I would
do is add it in at the end I would have
it salt and deveined and shelled all you
know the shells off of course and then
fold it in with the spinach and let the
residual heat cook that shrimp because
shrimp cooks very very quickly and if
you put it under pressure I'm afraid it
would become rubbery all right so let's
get to eatin the pasta primavera
Oh first of all this is the secret now
we don't have a sauce with this okay it
tastes delicious
coz yes I did taste a little bit of it
it tastes delicious it's flavorful it's
plenty of garlic flavor it's really
really good but to make it even better
and decadent what you want to do is put
one pad of butter
this is softened a little bit here but
right out of the refrigerator works do
one pat of butter in the bottom of your
dish and then take a nice helping of the
pasta primavera put it right on top I'm
gonna dig in here and get some extra
vegetables
carrot string beans spinach oh it's
beautiful couple peas tomato all right
look at that
perfect now you definitely want to top
it with some Parmesan cheese that's
gonna add the flavor or you could use
Aussie ah go you could use Romano you
could use I mean really you could use
any kind of cheese you want you could
use cheddar cheese if you want so it's
cheese smoked gouda that would be
delicious so a little bit of cheese on
top and then for me I like to put just a
little bit I didn't want to do this I
was thinking I would just shake it over
but I don't want to I really don't want
to do too much of this because these red
pepper flakes are really spicy and a
little bit of black pepper for me and
this is of course optional all right
there we go all right so now when you go
to eat it go right in the center and
twirl around where that butter is and
you are gonna get the most delicious
bite of pasta primavera
all right I'm looking forward to this
well
that is so good that is so good now the
string beans are overcooked they're not
usually cooked this much in the test
recipes that I did so I'm not a big fan
of that so definitely I'm gonna
definitely write the recipe for 8 ounces
of spaghetti and cut everything in half
so that your time to pressure is it is
great but if you like really soft
vegetables and this you want to do a
huge batch of it go go right ahead you
can follow this recipe now Gerrits are
good they're perfectly cooked
the spinach is good the peas are good
the pasta is delicious
it's very very good
absolutely
fantastic I hope you give this one a try
thanks so much
we'll see you in the next video which
we're gonna link to right over there
