• (Optional) If the asparagus* you are using is thick, then saute it in 2 tablespoon olive oil in the instant pot or in a pan on stovetop for 5-8 minutes until it is tender. Take out and set aside.
• Heat the instant pot in sauté mode and add 1 tablespoon olive oil.
• Add onions and garlic, and sauté for a couple of minutes.
• Add the dried basil, thyme, broth and deglaze the pot making sure nothing is stuck to the bottom.
• Add the penne pasta and stir well. Make sure all the penne is covered in broth. Close lid with vent in sealing position.
• Pressure Cook the pasta on high pressure for 5 minutes. The general rule of thumb is to pressure cook pasta for 1 minute less than half the time on the pasta box.
• When the instant pot beeps, quick release the pressure manually.
• Add the asparagus* and green peas. Then stir in the cream and parmesan. Keep stirring until the cheese is incorporated well into the pasta.
• Cover the instant pot with a lid and let it sit for 5-7 minutes.
• Add lemon juice. Adjust salt and pepper to taste.
• Garnish with parmesan and red chili flakes (if using) before serving.

Stovetop Method

• Cook the pasta according to package directions. Reserve one cup of cooking water, and then drain the pasta.
• Heat a large skillet on medium-high heat and add olive oil. Then add the onions and garlic, and sauté for a few minutes.
• Add the asparagus and green peas. Season with salt and pepper. Cook for 3 minutes until the asparagus is slightly tender.
• Add the cooked pasta to the pan along with cream, parmesan, basil, thyme, and lemon juice. Add 1/2 cup of the reserved pasta water.
• Toss to mix them all together. Add more pasta water if needed. Lemon Asparagus Pasta is ready to be enjoyed!