Orecchiette with AsparagusSHARE
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This pasta is medicated with an olive oil that I infused with the strain Berry White. I smoked a joint of it a few weeks back and loved it. It totally de-stressed me, and the high lasted...
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Ingredients1 lb. asparagus, trimmed and cut in 1 inch pieces
1 bunch scallions, cut in pieces
½ pint cherry tomatoes, halved
4 strips bacon, cut in pieces
1 cup bread cubes
2-3 tablespoons olive oil
1 lb. pasta, any style, I used orecchiette
3 tablespoons canna-olive oil
Crushed red pepper flakes
This pasta is medicated with an olive oil that I infused with the strain Berry White. I smoked a joint of it a few weeks back and loved it. It totally de-stressed me, and the high lasted a long time. I was doing some writing and this weed helped me focus and I thought made me pretty hilarious, if I do say so myself. I think I say this a lot, but for a long time weed didn't make me laugh or have fun the way it did years ago, and I love that things are different now. Anyway, I made oil with an ounce of Berry White shake, and it didn't let me down.
Heat oven to 425
Heat oven to 425
- Place the asparagus, scallion, tomatoes, bacon and bread cubes on the baking pan. Sprinkle with the salt and pepper and toss with 2-3 tablespoons of olive oil.
- Bake until the asparagus is tender, about 10-15 minutes, stirring a couple of times. The bread cubes will have turned golden brown and the bacon has cooked but is not super crisp. Remove the pan from the oven and set aside.
- Cook the pasta according to the directions on the package. As soon as it's done, drain and toss everything together, adding the canna-olive oil and a little plain olive oil if still too dry. There should be plenty of juices from the roasted vegetables and bacon. Taste for salt and pepper and adjust. Sprinkle with the red pepper flakes and serve.
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