PROGRAM Pressure Cook

PRESSURE High

RELEASE Quick

1lb (450g) gluten-free, brown rice linguine

¹⁄₄ tsp kosher salt

4 cups water

¹⁄₄ cup grated Parmesan cheese

For the pesto sauce:

2 cups fresh arugula

2 cups fresh basil leaves

Juice of ¹⁄₂ lemon

2 tbsp chopped walnuts

¹⁄₃ cup olive oil

Salt and freshly ground black pepper

1. To make the pesto sauce, combine the arugula, basil, lemon juice, and walnuts in a food processor. Begin pulsing the ingredients, while continuously adding the olive oil. Continue pulsing until a smooth, uniform consistency is achieved.

2. Combine the linguine, kosher salt, and water in the inner pot. Stir well.

3. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 4 minutes. When the cook time is complete, quick release the pressure. (If the cooked pasta is too sticky, remove from the pot, rinse, drain thoroughly, and return to the pot.)

4. Open the lid, and add the Parmesan and 2 tablespoons of the pesto sauce. Mix well.

5. Allow to cool and thicken in the pot for 10 minutes before transferring to a serving platter. Season with salt and pepper. Serve warm.

Gluten-Free Creamy Pesto Pasta