Ingredients
- 1 pound dried pasta
- 2 cups fresh basil leaves
- 1/2 cup pine nuts or almonds
- 1 clove garlic
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup olive oil
- 1/2 milliliter full-spectrum hemp extract
- Zest of 2 lemons
- 1/2 teaspoon red pepper flakes (more or less to taste)
- 4 Pete & Gerry’s eggs
Servings: 4
Amount Per Serving
- Calories 900
- Fat Cal. 440
- Total Fat 49g (75% DV)
- Sat. Fat 8g (40% DV)
- Trans Fat 0g
- Cholest. 195mg (65% DV)
- Sodium 450mg (19% DV)
- Total Carb. 90g (30% DV)
- Fiber 5g (20% DV)
- Sugars 4g
- Protein 27g
- Vitamin A (20% DV)
- Vitamin C (10% DV)
- Calcium (20% DV)
- Iron (20% DV)
- Vitamin D (10% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
Prep Time 10 minutes
Cook Time 15-20 minutes
Serving Yield 4 servings
Ingredients
- 1 pound dried pasta
- 2 cups fresh basil leaves
- 1/2 cup pine nuts or almonds
- 1 clove garlic
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup olive oil
- 1/2 milliliter full-spectrum hemp extract
- Zest of 2 lemons
- 1/2 teaspoon red pepper flakes (more or less to taste)
- 4 Pete & Gerry’s eggs
Servings: 4
Amount Per Serving
- Calories 900
- Fat Cal. 440
- Total Fat 49g (75% DV)
- Sat. Fat 8g (40% DV)
- Trans Fat 0g
- Cholest. 195mg (65% DV)
- Sodium 450mg (19% DV)
- Total Carb. 90g (30% DV)
- Fiber 5g (20% DV)
- Sugars 4g
- Protein 27g
- Vitamin A (20% DV)
- Vitamin C (10% DV)
- Calcium (20% DV)
- Iron (20% DV)
- Vitamin D (10% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
A classic pesto pasta gets a dinner-worthy upgrade with the addition of a perfectly poached egg. Break into the yolk and let it blend into the pasta as you eat, transforming the CBD-infused pesto into a creamy, luscious sauce.
Directions
- In a food processor, add the basil and pine nuts (or almonds) and pulse a few times to combine. Add the garlic, Parmesan, salt, and pepper and pulse a few more times.
- With the food processor running on low, pour olive oil and hemp extract in in a slow, steady stream. Continue processing until smooth, stopping to scrape down the sides as needed. Set the pesto aside.
- Bring a large pot of heavily salted water to a boil. Add your pasta and cook until al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water.
- Mix the pasta with the pesto while the pasta is still warm, adding in the reserved 1/2 cup of pasta cooking water to create a smooth sauce and tossing to coat.
- Divide the pasta between four bowls and top with lemon zest and red pepper flakes.
- Bring a small pot of water to a simmer. Working with one egg at a time, crack the egg into a small dish or ramekin. Using a spoon, stir the water vigorously to create a vortex, then gently slide the egg into the center of it. Cook until the whites are just barely set but the center is still quite soft. Using a slotted spoon, carefully transfer each poached egg onto a bowl of pasta.
Note
If you would like to enjoy this pesto pasta without the addition of CBD, simply eliminate it and substitute with additional olive oil if needed.
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