1 cup THC olive oil1 pound package spinach rotini pasta1 tablespoon olive oil1 bunch of asparagus, chopped½ cup chopped leeks3 cloves garlic, minced1 large red bell pepper, diced1 large yellow bell pepper, diced1 cup mushroom, diced½ cup sun-dried tomatoes, sliced¼ cup grated Romano cheese¼ cup grated Parmesan cheese¼ cup shredded mozzarella cheese½ teaspoon dried basil½ teaspoon fresh thyme½ teaspoon fresh oreganoSalt
Bring water to a boil, cook the pasta, drain, toss with olive oil and set aside for later.
Put the asparagus in a steamer over boiling water and stream for 2 minutes (until asparagus is tender). Set this aside.
In a large saucepan over medium heat, warm ½ cup of cannabis oil, and sauté the leeks for 8 minutes (until golden). Add the peppers and garlic and sauté for 5 minutes. Add mushrooms and sauté for 5 minutes. Let this cool.
Mix the veggies with the pasta in a large bowl. Add the sun-dried tomatoes, asparagus, cheese, herbs and salt. Put the rest of the THC olive oil on the dish and give it one last mix. Enjoy this magical dish!
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