How To Make Cannabis Pasta Pesto - Stoney by Zamnesia

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INGREDIENTS - SPAGHETTI WITH ARUGULA PESTO

(4 Servings)

• 500g Spaghetti
• 120g Fresh Arugula, 1 Bunch Baby Arugula
• 20ml CannaOil
• 120ml And An Extra 2 Tablespoons Extra-Virgin Olive Oil
• 4 Garlic Cloves
• 1⁄2 Teaspoon Salt (Sea Salt or Kosher Salt)
• 1⁄4 Teaspoon Freshly Ground Black Pepper
• 60g Walnuts
• 25g Freshly Grated Parmesan Cheese, Plus Some For Serving

DIRECTIONS - SPAGHETTI WITH ARUGULA PESTO

1. In a large pot, bring salted water to a boil for the spaghetti.

2. Put 120g of arugula, together with garlic, walnuts, salt and pepper in a food processor and pulse until pureed. Keep the food processor running and add 1⁄2 cup of olive oil and the cannaOil through the feed tube to make the pesto. Once you have made the pesto, stir in the parmesan and then set the pesto aside.

3. Cook the spaghetti until done. This should normally take 8-10 minutes.

4. Use a strainer to drain the spaghetti and return them to the pot, but have the pot off the heat. Mix and toss the pasta with the pesto and baby arugula.

5. Put the pasta on 4 plates and use the remaining 2 tablespoons of olive oil to drizzle on top of the servings. Top everything up by with some Parmesan.

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