Instant Pot Cacio e Pepe with Crispy Garlic Basil Chickpeas

Name: Instant Pot Cacio e Pepe with Crispy Garlic Basil Chickpeas
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1 pound pasta shells; 3 tablespoons salted butter; 1 1/2 teaspoons freshly cracked black pepper; 1 cup freshly grated parmesan cheese; 1/2 cup freshly grated pecorino cheese; 2 tablespoons extra virgin olive oil; 1 can (14 ounce) chickpeas, drained and patted dry; 2 cloves garlic, smashed; 1/4 cup fresh basil, chopped; kosher salt and black pepper

Add pasta shells, butter, pepper, and water to the instant pot, cook 3 minutes, stir in cheese, and you're ready to eat. I like to call this Easy Adult Mac and Cheese with crispy chickpeas on top.

⏱️ 15 min 🔪 Prep: 5 min 🔥 Cook: 10 min 📊 Easy 👁️ 1 views

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Instant Pot Cacio e Pepe with Crispy Garlic Basil Chickpeas

Foto: Half Baked Harvest

Ingredients

6 servings

1 pound pasta shells
3 tablespoons salted butter
1 1/2 teaspoons freshly cracked black pepper
1 cup freshly grated parmesan cheese
1/2 cup freshly grated pecorino cheese
2 tablespoons extra virgin olive oil
1 can (14 ounce) chickpeas, drained and patted dry
2 cloves garlic, smashed
1/4 cup fresh basil, chopped
kosher salt and black pepper

Steps

1. To the bowl of the instant pot, add the pasta, butter, black pepper, and 4 cups water. Cover, select the manual setting, and cook on high pressure for 3 minutes.2. Once done cooking, use the quick release function and release the steam. Stir in the parmesan, and pecorino cheeses. Taste, adding salt, if needed. Serve immediately, topped with crispy chickpeas, if desired. 3. To make the chickpeas. Heat a large skillet over medium heat. Add the olive oil, chickpeas, garlic, and a pinch each of salt and pepper. Cook, stirring occasionally until the chickpeas are crisped all over, about 8-10 minutes. Stir in the basil, cook 30 seconds more. Remove from the heat and set aside.
1. In a large pot, combine the pasta, butter, black pepper, and 4 cups water. Bring to a boil over high heat. Boil for 7-8 minutes, stirring often until the the pasta is just al dente. If the pasta needed more time, add a splash of water and continue cooking 1-2 additional minutes. 2. Remove from the heat and stir in the parmesan, and pecorino cheeses. Taste, adding salt, if needed. Serve immediately, topped with crispy chickpeas, if desired. 3. To make the chickpeas. Heat a large skillet over medium heat. Add the olive oil, chickpeas, garlic, and a pinch each of salt and pepper. Cook, stirring occasionally until the chickpeas are crisped all over, about 8-10 minutes. Stir in the basil, cook 30 seconds more. Remove from the heat and set aside.