So here's what I do, I mix in ¾ of the mixture after pressure cooking and then let the pasta sit with the topping under a lid. This does 2 things: the garlic is cooked a little using residual heat, and the pasta will absorb the liquid. I then use the remaining topping as a garnish right before serving and do an extra sprinkle of freshly grated parmesan cheese, and extra fresh basil.