Pasta

Hey, guys! Sorry that the recipe is so late! This is from last week's Food of the Week! I really love this recipe, though, because it is made from things that you will probably easily be able to find in your pantry! This recipe should be enough to serve 5 people.

1. Put one box of rigatoni pasta in an Instant Pot.

2. Fill enough water in the pot that it reaches to just above the line of where the pasta ends.

3. Press "Manual", and press 2 minutes.

4. After it is done, wait for 5 minutes before opening the Instant Pot.

5. Pour out the water, and transfer the pasta to a different bowl. Leave it to the side.

6. Dice one tomato.

7. Finely cut one onion.

8. Cut up enough ginger and garlic to make 1 teaspoon of paste out of it, and make the paste.

9. Heat 3-4 tablespoons of olive oil in a pan at medium heat for 2-3 minutes.

10. Put the cut onion and the paste in the pan and fry at medium heat until the onion is translucent.

11. Add the cut tomato and fry till the oil starts to drift away and separate from the vegetables and paste.

12. Add 2 cups of any finely cut and washed vegetables. They can be from a packet or even your favorite vegetable!

13. Mix it all, and put a lid on the pan.

14. Wait until the veggies taste cooked, and then, push them to the outer edges of the pan to create a hole in the middle of them.

15. Break 3 eggs into the center of the pan and scramble them without touching the vegetables.

16. Once they are scrambled, mix everything in the pan together.

17. Put the pan on low heat.

18. Put in the pasta and mix everything in.

19. Pour in one small jar of pesto sauce.

20. Turn off the heat, and mix everything together.

21. Put in a pinch of oregano and basil leaves, as long as any other Italian seasonings you have.

22. Put on a plate and eat!