AuthorMy Edibles ChefCategory, DifficultyBeginner

Do you want an easy-to-cook yet elegant recipe? Than you must try this ham & peas pasta with parmesan cannabutter sauce. It can be a boring dish so I added a bit of flair. Let me guide you on how to prepare this wonderful cannabis-infused ham & peas pasta dish.

Ham & Peas Pasta with Parmesan Cannabutter Sauce

Yields8 Servings
Prep Time30 minsCook Time25 minsTotal Time55 mins

 1 lb farfalle or any short pasta
 ¼ cup regular butter
 ¼ cup cannabutter
 8 cloves garlic, minced
 4 cups smoked ham, sliced
 2 cups sweet green peas
 ½ cup low-sodium chicken broth
 2 tsp thyme, dried
 1 tsp garlic powder
 1 cup heavy cream
 1 cup parmesan, freshly grated
 1 tsp sea salt
 1 tsp black pepper, freshly cracked
 2 tsp basil, dried
 1 tbsp + 1½ tsp lemon zest, grated finely

1

In a large pot, cook farfalle according to package instructions in salted water. When pasta is al dente, drain the hot water & run cold water over the pasta to stop the cooking process. Drain well, set aside.

2

For the sauce, melt the regular butter & cannabutter in a skillet over medium heat. Add garlic & saute until fragrant but do not brown, for 1 to 2 minutes.

3

Add ham, peas, chicken broth, thyme & garlic powder. Bring to a simmer, stirring occasionally, for 2 to 3 minutes.

4

Stir in the heavy cream & parmesan cheese. Cook for 1 to 2 minutes or until sauce is slightly thickened. Season with salt & pepper.

5

Remove from heat; stir in lemon zest, black pepper & basil.

6

Return pasta to the pot & gently toss with the sauce. Heat until the pasta is warm. Divide among plates, garnish with parsley & shredded parmesan cheese. Serve immediately.

Ingredients

 1 lb farfalle or any short pasta
 ¼ cup regular butter
 ¼ cup cannabutter
 8 cloves garlic, minced
 4 cups smoked ham, sliced
 2 cups sweet green peas
 ½ cup low-sodium chicken broth
 2 tsp thyme, dried
 1 tsp garlic powder
 1 cup heavy cream
 1 cup parmesan, freshly grated
 1 tsp sea salt
 1 tsp black pepper, freshly cracked
 2 tsp basil, dried
 1 tbsp + 1½ tsp lemon zest, grated finely

Directions

1

In a large pot, cook farfalle according to package instructions in salted water. When pasta is al dente, drain the hot water & run cold water over the pasta to stop the cooking process. Drain well, set aside.

2

For the sauce, melt the regular butter & cannabutter in a skillet over medium heat. Add garlic & saute until fragrant but do not brown, for 1 to 2 minutes.

3

Add ham, peas, chicken broth, thyme & garlic powder. Bring to a simmer, stirring occasionally, for 2 to 3 minutes.

4

Stir in the heavy cream & parmesan cheese. Cook for 1 to 2 minutes or until sauce is slightly thickened. Season with salt & pepper.

5

Remove from heat; stir in lemon zest, black pepper & basil.

6

Return pasta to the pot & gently toss with the sauce. Heat until the pasta is warm. Divide among plates, garnish with parsley & shredded parmesan cheese. Serve immediately.

Ham & Peas Pasta with Parmesan Cannabutter Sauce

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