Laurie’s mother used to make a baked pasta using canned soup. That dish inspired this updated, more sophisticated version – think of it as pasta meets artichoke dip.
1 cup packed fresh parsley leaves plus 2 tablespoons chopped parsley
1⁄2 cup walnuts
Zest and juice of 1 lemon
3 garlic cloves, minced
1⁄2 teaspoon salt (kosher or sea)
1/8 teaspoon freshly ground black pepper
1⁄2 cup extra-virgin olive oil
4 teaspoons canna-olive oil
1 pound orecchiette, orzo, or small elbows, cooked al dente
1⁄2 cup freshly grated Parmesan cheese
1⁄2 cup panko bread crumbs
- Preheat the oven to 340°F.
- In the bowl of a food processor fitted with the metal blade, pulse the artichoke hearts, 1 cup of the parsley, walnuts, lemon zest and juice, garlic, salt, and pepper until smooth. With the machine running, add the olive oil and canna-olive oil in a steady stream through the feed tube to make a pesto.
- In a large bowl, combine the pesto with the cooked pasta.
- Transfer the pasta to a medium (1 quart) casserole dish or 4 individual (1 cup) ramekins, filling it to the top.
- In a small bowl, combine the Parmesan, bread crumbs, and chopped parsley and sprinkle the mixture evenly on top of the pasta. Bake until the cheese and bread crumbs are golden brown, 20 to 25 minutes.
|This delicious recipe is from our cookbook: |
Herb: Mastering the Art of Cooking with Cannabis.
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