This recipe will make you experience the best of both worlds if you like pasta and seafood. It's a nutritious, tasty, and lightweight dinner with plenty of healthy unsaturated fats, high-quality proteins, complex carbs, and CBD-infused green pesto.
Ingredients for CBD Raw Pesto:
½ cup fresh parsley
½ cup cherry tomatoes
1 tbsp pine nuts
A pinch of salt and black pepper to taste
2 medium garlic cloves
2 tbsp olive oil
Ingredients for Spicy Shrimp:
2 tbsp butter
1 tbsp olive oil
1 tbsp lemon juice
8 oz uncooked penne pasta
1 lb asparagus, cut into 2-inch pieces
1-2 cherry tomatoes, halved
1 tsp red pepper flakes
1 tsp cayenne pepper
Salt and black pepper to taste
To make the pesto, wash the leafy greens in cold water and combine all pesto ingredients in a food processor. Blend until the pesto has reached the consistency of a creamy sauce.
With a spoon, scoop up the pesto sauce and place it in a small bowl. Refrigerate after wrapping it in plastic wrap.
To make the shrimp pasta, boil water in a big pot over medium heat and then add the uncooked penne pasta. Cook as directed on the packet.
Heat the butter and olive oil in a large saucepan over medium heat until completely melted.
Before adding the shrimp to the pan, coat both sides with the previously ground red pepper flakes, cayenne pepper, salt, and black pepper. Squeeze in the lemon juice and heat until each side of the shrimp turns pink.
Asparagus should be washed and chopped into 2-inch blocks. For the last 3 minutes of cooking time, add the asparagus to the pasta. Drain the water and set it aside.
Add the pasta and asparagus to the pan once the shrimp are properly cooked. Remove from heat after about a minute of sautéing.
6–8 tablespoons pesto, combined Garnish with cherry tomatoes, fresh basil leaves, and shaved Parmesan cheese on top.
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