Dank Dishes: Nonna Marijuana’s Parmesan and Garlic Rasta Pasta

Calling all edible enthusiasts–we’ve got the dankest mouth-watering recipes for you! Each month we scour the internet for some of the most delicious cannabis edible recipes for you to try at home in our Dank Dishes column.  

 

The edible industry continues to inspire us with palate-pleasing cannabis plates that taste as good as they feel. Chefs from all over the world are putting their culinary powers to the test by creating edible weed meals, and we’re here to deliver those recipes to you. This month’s Dank Dishes recipe comes from 97-year-old Italian medicinal weed chef Aurora Leveroni a.k.a. Nonna Marijuana.

 

Crowned the “Queen of Weed Cuisine,” Nonna Marijuana  believes wholeheartedly that “food is medicine.” Growing her very own backyard “farmacy,” featuring a wide variety of cannabis strains, Nonna Marijuana runs a garden-to-table medical marijuana operation with weed-infused recipes and edibles for all.

 

We decided to try Nonna’s parmesan and garlic pasta recipe, which is made with a special cannabutter, for a dank parmesan and garlic “rasta” pasta dish. Try it yourself and let us know what you think! 

 

dank-dishes-nonna-marijuanas-parmesan-and-garlic-rasta-pasta  

 

Parmesan and Garlic Rasta Pasta

Servings: 6-8

Prep time: 5 minutes

Total time: 20 minutes

 

Ingredients

 

1 pound angel hair pasta

Kosher salt and freshly ground black pepper, to taste

4 Tbsp unsalted butter 

2 Tbsp  cannabutter (0.28-0.4 grams of THC) 

7 cloves garlic, roughly chopped

3/4 c parmesan cheese

 

Directions

 

  1. Melt the unsalted butter in a large skillet over medium. Add the garlic and cook until light brown, 3 to 5 minutes. Next, remove from the heat and set aside. Let garlic subtly continue to fry as canna-garlic butter forms.

 

  1. Bring a large pot of generously salted water to a boil. Add the pasta and cook, stirring, until soft, about 9 minutes. Try 6 to 7 minutes for a more al dente noodle taste. 

 

  1. Drain cooked pasta, reserving 1/2 cup of pasta water. Then return the pasta to the pot and add the canna-garlic butter blend, salt and pepper. With a large fork and spoon combine the ingredients well, then add 1/2 cup of the grated parmesan cheese and the pasta water and continue to combine gently. Take a taste and if you feel you need more cheese, go ahead as it’s all up to your taste buds.

 

  1. Transfer the pasta to a large platter and top it with the remaining parmesan. Bon appetit!  
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Author: Valeri Spiwak

Valeri SpiwakBorn and raised by the beach in Southern California, Valeri Spiwak lives and breathes West Coast culture and its surrounding artistic charm. Valeri, with a Bachelors Degree in Journalism and a Minor in French, continuously seeks to explore the beautiful and obscure, and shares her adventures through captivating wordplay, clever writing and skillful copy.

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