Recipes/Pressure Cooker Asparagus Bacon Angel Hair

Ingredients

• 2 strips bacon
• 6-8 oz asparagus, chopped
• 1/2 lb angel hair pasta
• 12 oz white alfredo sauce (or 1 jar of sauce from the store)
• salt
• olive oil
• butter

Directions

Cooking the Pasta:

Break the angel hair in half and put it in the pressure cooker. Cover the pasta with water.

Put salt and olive oil into water. Mix the pasta well so it doesn't clump together during cooking.

Close the pressure cooker lid, seal the vent, and cook pasta for 3-4 minutes.

(Prepare the asparagus and bacon while the pressure cooker is coming to pressure.)

When pasta is finished cooking, put a few pads of butter into the pasta and mix the pasta so it doesn't clump.

Asparagus and Bacon:

Chop the asparagus into 1/4-inch or 1/2 inch pieces and set aside.

Cook the two strips of bacon at medium-high heat. The bacon should be crispy, not tender.

Remove the bacon from the pan, and put the asparagus in. Lower the heat to medium-low and cook the asparagus for 3-4 minutes.

While cooking the asparagus, use scissors or a knife to chop the bacon into bits.

When the asparagus begins to darken in color, remove it to a bowl. Catch all the bacon grease drippings from the pan for extra yummy.

Mix the bacon into the bowl with the cooked asparagus. Cover the bowl with a plate to keep it warm and set aside.

Alfredo Sauce:

Turn the pressure cooker sautee function on (low heat if possible). Pour the alfredo sauce into the pasta, mixing thoroughly.

Heat for 4-7 minutes, mixing everything often so the bottom of the pan doesn't burn any sauce or pasta.

Dump in the bacon and asparagus halfway through, mixing thoroughly.

When finished, remove the metal bowl from the pressure cooker to let the mixture cool without burning the bottom of the bowl.

Serve:

Use tongs/forks to serve into bowls. Refrigerate leftovers in tuperware.