Instant Pot Straw & Hay Pasta
Instant Pot Straw & Hay Pasta
They who say “hay is for horses” are severely misinformed.
I’ll start by saying this is one of my favorite pasta dishes ever.
I used to always order it at The Cheesecake Factory but they 86’d it from the menu ages ago. Ever since, I’ve been on a mission to make one equally as good or better. I’m happy to report that I just did.
They call it Straw & Hay because of its playful look of combining egg fettuccine (yellow, the color of straw) and spinach fettuccine (green, the color of hay) and then coated in a creamy, rich, garlic cheese sauce (look for my secret ingredient) and tossed with loads of peas and diced prosciutto (which is the best form of bacon ever – leave it out if you’re a vegetarian).
- 10 oz box of frozen peas, thawed (they don’t need to be fully thawed, but take them out of the freezer first thing before you begin cooking)
- 2 tbsp of salted butter
- 1/4 cup of extra virgin olive oil
- 2 large shallots, diced
- 8 oz of diced prosciutto (or diced pancetta)
- 2 tbsp of sliced garlic
- 4 cups of garlic broth (I used 3 tsp of Garlic Better Than Bouillon + 4 cups of water but you can also use chicken broth instead)
- 8 oz (half a 16 oz box) of egg (regular) fettuccine
- 8 oz (half a 16 oz box) of spinach fettuccine
- 5.2 oz package of Boursin Garlic & Fine Herbs Cheese (or Boursin Shallot & Chive Cheese), cut into small crumbles (SECRET INGREDIENT! This is usually always found in the deli/cheese/cured meat section of any market and Costco sells it in packs of 3. If you cannot find it, 5 oz from a brick of cream cheese will do)
- 1/4 cup of heavy cream
- 1/4 cup of grated Parmesan cheese, plus more for topping if desired
Make it vegetarian by omitting the prosciutto and subbing in another veggie – like mushrooms! Just sauté them in the butter like you would the prosciutto with the shallots, but no need to remove with a slotted spoon.
Hate peas? No worries! Leave them out or sub for whatever other veggie you like! Mushrooms would go great if you want to add 8-16 oz of sliced Baby Bellas and sauté with the shallots and add another 2 tbsp of butter!
- Take the peas out of the freezer to thaw
- Place the butter and olive oil in the Instant Pot. Hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting and wait until the butter has melted and the oil sizzles
- Add the prosciutto and cook for 3 minutes, until slightly browned in color. When done, remove with a slotted spoon and set aside in a bowl lined with a paper towel (we don’t want to pressure cook this because it will become too well done)
- Now, add in the shallots and cook for 3 minutes until they’ve softened and browned. As you cook the shallots, deglaze (scrape) the bottom of the pot to get up any prosciutto grease so it mixes with the oil
- Toss in the garlic and cook for 2-3 minutes more until lightly browned (the shallots will get nice and browned and even a little crispy by this point)
- Pour in the garlic broth and deglaze the bottom of the pot while doing so
- Break the fettuccine in half and place it in the pot, pushing it all down under the liquid but NOT stirring
- Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 7 minutes. Quick release when done and give it all a good stir
- Stir in the Boursin cheese and stir until fully melded and combined
- Add the prosciutto back in as well as the peas (it’s okay if they’re still a little frozen) and stir well for about a minute
- Finish by adding in the heavy cream and Parmesan. Let sit for about 3 minutes, stirring occasionally and it will thicken up into an incredible sauce, coating all the pasta perfectly
- Transfer to a serving bowl, plate it up and top it off with a little extra Parmesan if you wish