Artichoke Pesto and CBD Pasta Gratin
Inspired by a family recipe, this pasta gratin transforms the classic into a refined version where pasta meets artichoke pesto enriched with CBD.
Print or download the recipeIngredients
| Name | Quantity |
|---|---|
| Artichoke hearts (canned, jarred, or frozen) | 310 g |
| Fresh parsley | 30 g + 2 tbsp chopped |
| Walnuts | 60 g |
| Lemon zest and juice | 1 lemon |
| Minced garlic | 3 cloves |
| Salt | ½ tsp |
| Freshly ground black pepper | 1/8 tsp |
| Extra virgin olive oil | 120 mL |
| CBD oil | 20 mL |
| Pasta (orecchiette, orzo, or small elbows) | 450 g |
| Grated Parmesan | 50 g |
| Panko (Japanese breadcrumbs) | 50 g |
Preparation
1. Preheat the oven to 170°C (340°F).
2. In a food processor, blend the artichoke hearts, 30 g of parsley, walnuts, lemon zest and juice, garlic, salt, and pepper until smooth. While the processor is running, slowly add the olive oil and CBD oil to form a pesto.
3. In a large bowl, mix the pesto with the cooked al dente pasta.
4. Transfer the pasta to a medium baking dish (1 liter) or 4 individual ramekins, filling to the top.
5. In a small bowl, mix the Parmesan, breadcrumbs, and remaining chopped parsley. Sprinkle evenly over the pasta. Bake until the top is golden, about 20-25 minutes.
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