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One of my favorite parts of being in the weed business is teaching. Depending on the length, location, and legality of the class, about 10 minutes before the end, we enjoy a joint of the strain we are using in the recipe. It’s a lot like wine tasting. We focus on the scent, the initial flavor, and how the terpenes and cannabinoids impact our experience.
This hearty pasta is infused with Doug Fir, an indica dominant strain from the master growers at Pruf Cultivar. It’s a little lemony, but the main thrust is piney, earthy, and rustic. It’s the perfect strain for this pasta, with bold, rich flavor, and a relaxing, full body high.
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This dish has a double hit of arugula—it’s blended into the tangy and robust pesto, and then raw leaves are tossed with the finished pasta. I love this Italian sauce and always keep some on hand to spread on sandwiches and bruschetta, yummy with shrimp. If you make a bunch, freeze it in ice cube trays for a quick, delicious…anything.
Arugula Pasta Pesto
Serves 4. 5mg. THC per serving.
Ingredients
- 1 pound
spaghetti, or pasta of your choice
- 6
cups packed arugula, plus 1 bunch baby arugula
- 0.5
cup walnuts, toasted
- 4
cup walnuts, toasted
- 0.5
teaspoon salt (kosher or sea)
- 0.25
teaspoon freshly ground black pepper
- 0.5
cup plus 2 tablespoons extra-virgin olive oil, divided
- 4
teaspoons canna-olive oil
- 0.5
cup freshly grated Parmesan cheese, plus more for serving
- 454 grams
spaghetti, or pasta of your choice
- 6
cups packed arugula, plus 1 bunch baby arugula
- 0.5
cup walnuts, toasted
- 4
cup walnuts, toasted
- 0.5
teaspoon salt (kosher or sea)
- 0.25
teaspoon freshly ground black pepper
- 0.5
cup plus 2 tablespoons extra-virgin olive oil, divided
- 4
teaspoons canna-olive oil
- 0.5
cup freshly grated Parmesan cheese, plus more for serving
Method
1. Bring a large pot of salted water to a boil.
2. In the bowl of a food processor, pulse 6 cups of the arugula, walnuts, garlic, salt, and pepper, until pureed. With the machine running, add ½ cup olive oil and the canna-olive oil in a steady stream. Stir in the Parmesan and set the pesto aside.
3. Cook the spaghetti according to package directions.
4. When the pasta is done, drain and add to a serving bowl. Toss with the pesto and the Arugula.
5. Divide the pasta among 4 plates, drizzle with the remaining 2 tablespoons olive oil, and top with extra Parmesan.
Books by Laurie Wolf
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