Name: Basil and Almond Pesto Pasta
Total time: 45 min
Yield: 4
Ingredients: 2 cups Fresh Basil (FOR THE PESTO SAUCE); 1/2 cup Almonds (FOR THE PESTO SAUCE); 4 tbsp Parmesan Cheese (FOR THE PESTO SAUCE); 25 ml Pot D'Huile Olive Oil (FOR THE PESTO SAUCE); 150 ml Extra Virgin Olive Oil (FOR THE PESTO SAUCE); Parmesan Cheese (FOR PASTA); 10 oz Spaghetti (FOR PASTA); Salt (FOR PASTA)

Basil and Almond Pesto Pasta

A tasty yet easy pasta dish

Course Main Course

Total Time 45 minutes

Servings 4

Author Pot d'Huile and Michelle Minori of Barzotto

Ingredients

2 cups Fresh Basil FOR THE PESTO SAUCE
1/2 cup Almonds FOR THE PESTO SAUCE
4 tbsp Parmesan Cheese FOR THE PESTO SAUCE
25 ml Pot D'Huile Olive Oil FOR THE PESTO SAUCE
150 ml Extra Virgin Olive Oil FOR THE PESTO SAUCE
Parmesan Cheese FOR PASTA
10 oz Spaghetti FOR PASTA
Salt FOR PASTA

Instructions

FOR THE PESTO

Place all ingredients in a blender or food processor and blend until almost smooth.
For each individual serving measure out how many grams each person will eat. (9.5 grams of sauce=1 mg THC)

FOR THE PASTA AND ASSEMBLY

Bring a pot of salted water to a boil
Boil spaghetti until al dente.
Strain into individual bowls for each person. Reserve 2 cups of the cooking liquid.
Toss each person’s pasta with their measured amount of sauce. Add some of the cooking liquid to the noodles to help loosen the sauce to the desired consistency.
Sprinkle with some freshly grated parmesan to finish.