Pasta with Spicy Prawns and CBD Raw Pesto

Pasta with Spicy Prawns and CBD Raw Pesto

As you might have heard by now, using Cannabinoid Oil (CBD) in your cooking is a healthy way to improve your wellness routine. By using CBD as an ingredient, there are a lot of different ways you can incorporate this organic compound into different recipes. Some our favorite culinary ideas include making an infusion, drizzling CBD oil on top of a favorite dish or adding CBD to tea or coffee.  Unlike THC, CBD is a non-psychoactive cannabinoid that’s derived from cannabis and hemp. You can consume substantial amounts of CBD, but it won’t get you high. Instead, CBD acts as a powerful medicine that helps fight depression, anxiety, inflammation, and much more. It is also an excellent nutritional source, so we love adding CBD to our cooking.

This recipe serves: 4
Cooking Time: 45 minutes

Ingredients:

For the CBD Raw Pesto:
2 cups fresh baby spinach
1 cup fresh basil
½ cup fresh Italian parsley
½ cup cherry tomatoes
1 tablespoon pine nuts
2 teaspoons freshly squeezed lemon juice
⅓ grated Parmesan cheese
2 cloves garlic
2 tablespoon olive oil
1 teaspoon CuraOil CBD 1000mg Cannabinoid Extract in hemp oil (or 4 ml per serving)
Dash of salt and dash of black pepper

For the Spicy Prawn Pasta
300 - 400 g of penne pasta
500g fresh prawns - peeled and deveined
400g asparagus cut into 2-inch pieces
½ mixed cherry tomatoes, halved
2 tablespoon butter
1 tablespoon olive oil
1 tablespoon freshly squeezed lemon juice
1 teaspoon ground red pepper flakes
1 teaspoon cayenne pepper
Dash of salt and a dash of black pepper

Method:
1. Beginning with the raw pesto ingredients, rinse off the leafy greens thoroughly and place all ingredients in a blender or food processor. Blend or process until finely chopped and pesto becomes a smooth sauce.
2. Using a spoon, scoop the pesto sauce into a small bowl, cover with plastic wrap, and place into the refrigerator until needed.
3. Next, it’s time to make the pasta. Using a large pot, boil water over high heat. Add the uncooked pasta and cook according to package instructions.
4. While the pasta is cooking, wash the asparagus and cut into 2-inch pieces. Place the asparagus into the boiling water with the pasta for the last 3 minutes of cook time. Drain in a colander and set aside.
5. Using a large saucepan, heat butter and olive oil over medium heat until melted. Before adding the prawns to the pan, dip both sides of the prawns into a blend of ground red pepper flakes, cayenne pepper, salt, and black pepper. We prefer extra spicy, so make sure your prawns are saturated with the spices. If you prefer less spicy, simply sprinkle some red pepper flakes on top. Add prawns to the heated pan, add lemon juice, and cook until the prawns turn pink on both sides.
6. Once the prawns have finished cooking, add the pasta and asparagus to the pan. Saute together briefly and remove from heat.
7. Using the pesto sauce, add in 6 - 8 tablespoons depending on your preference. Add cherry tomatoes, small fresh basil leaves, and top with a sprinkle of Parmesan cheese.
8. Serve and enjoy.