Recipe of the Week: Lemony Rigatoni & Broccolini

Instant Pot Broccolini Rigatoni: Your New Favorite Pasta Recipe

Hello food lovers! This week, we're turning the spotlight onto a veggie that's fresh, healthy, and perfectly in season: broccolini! Our friends at Davis Natural Produce have provided us with a plentiful supply, and it's inspired a new recipe that we're thrilled to share with you.

This Instant Pot Broccolini Rigatoni dish is an ideal meal for anyone navigating the chaos of a home renovation (like me!), or simply anyone pressed for time. With the speed and convenience of the Instant Pot, you can whip up this delicious dinner in no time at all.

Here's what you'll need:

• 1/2 box of rigatoni
• 1 tablespoon of garlic infused extra-virgin olive oil
• 1 tablespoon of unsalted butter
• 1 pound of roughly chopped broccolini
• Zest and juice of 1 lemon
• ½ cup of Greek yogurt
• ⅓ cup of grated Parmesan cheese
• Kosher salt and freshly ground black pepper
• ½ cup of pine nuts

The Greek yogurt serves as a fantastic alternative to heavy cream, keeping the dish light and tangy. Remember to add it at the end of the cooking process and off the heat, to prevent curdling and ensure a silky, creamy texture.

You'll find the detailed cooking instructions at the end of this post.

Don't have a box of traditional pasta on hand? No worries! This recipe is incredibly flexible. Try substituting the rigatoni for chickpea pasta or your favorite gluten-free option. The only requirement is that the pasta should have a large shape to hold all the creamy, garlicky goodness.

If you're not currently part of a CSA (Community Supported Agriculture), don't worry. You can find a bountiful selection of fresh, locally grown veggies at Davis Natural Produce. They're open 7 days a week at International Mountain Equipment in North Conway, and every Saturday at Tuckerman Brewery from 3pm to 7pm.

Now, let's get cooking!

1. Add pasta to Instant Pot.  Add enough water to instant pot to just barely cover the pasta.  A little pasta peeking out is fine.

2. Set Instant Pot to Pressure Cook for 0 minutes.  Thats not a typo.  It needs just enough time to get up to pressure.

3. Remove pasta from Instant Pot and drain.  Place in a container to keep warm.

4. Set Instant Pot to Saute.  Add 1 tbsp of garlic olive oil.  Once it is hot, add the butter and the broccolini.

5.  Once broccolini is almost tender, add pine nuts for about 30 seconds.

6.  Add lemon juice and lemon zest to mixture in Instant Pot.

7.  Turn off instant pot.

8.  Mix greek yogurt with water until it is the consistency of heavy cream.

9. Combine the greek yogurt mixture and pasta with the broccolini in the Instant Pot.

10. Season with salt and pepper. Garnish with pine nuts and basil. Remember to add the Greek yogurt at the end of the cooking process and to do so off the heat. This will avoid curdling and ensure a smooth, creamy texture.

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There you have it! A simple, healthy, and downright delectable meal ready in no time at all. We'd love to hear what you think, so don't forget to leave a comment below if you give this recipe a try!

Until next time, happy cooking!

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