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Today’s recipe is a delicious Italian dish; cavatelli with a canna-cheese sauce. This recipe will definitely impress your friends, especially due to the nice little touch that cannabis adds to it!
How to make cavatelli with a canna-cheese sauce
The quantities we provide are for two people; you will need to adjust the recipe based on the number of people.
Cavatelli with a canna-cheese sauce
Remember, when consuming ingested cannabis you need to wait a while for it to be digested before you start experiencing any effects – control your portions wisely, as the effects are also much more intense as you’re absorbing almost all of the cannabinoids in the cannabis, unlike when you smoke it.
Utensils
- 1 saucepan
Ingredients
- 180 g of Cavatelli pasta
- 40 g cannabutter previously made
- 250 ml whole milk
- 70 g Grana Padano
- 30 g Roman Pecorino
- 2 spoonfuls of coffee flour
- A hint of black pepper
Instructions
- Let the pasta cook in slightly salted water, and start melting the cannabutter on low heat. While it’s melting, add in the flour and mix it until it turns creamy. Once it gets creamy, add in the milk.40 g cannabutter, 2 spoonfuls of coffee flour, 250 ml whole milk
- Once it boils, add the different cheeses is cut in slices so that they start melting and mixing in with the milk and the cream – if it ends up too dense, add in some more milk to get the desired consistency.70 g Grana Padano, 30 g Roman Pecorino, A hint of black pepper
- Once the pasta is al dente, drain the water out and add it to the sauce. If you finish the sauce first and it ends up too thick rather than adding more milk, leave some water in the pasta and add that in. Serve with black pepper and some weed leaves for decoration. Your cavatelli with canna-cheese sauce is ready!180 g of Cavatelli
Nutrition
Calories: 386kcal
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