Instant Pot Straw & Hay Pasta

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

¼ 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)

¼ cup of heavy cream

¼ cup of grated Parmesan cheese, plus more for topping if desired

Directions at pressureluckcooking.com

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