Prep Time: 20 mins
Total Time: 25 mins
Servings: 4 servings
Ingredients:
- 1 zucchini, trimmed and shredded (about 225 grams)
- 1 cup packed fresh basil leaves, plus more for serving
- 56 grams Parmesan cheese, grated (about 120 ml), plus more for serving
- 30 grams roasted salted cashews
- 60 ml olive oil
- 1-2 teaspoons cannabis oil (adjust based on desired potency)
- 30 ml fresh lemon juice (from 1 lemon)
- 1 small clove garlic
- 1 ½ teaspoons kosher salt, plus more for water
- 450 grams spaghetti
- 60 grams whole-milk ricotta cheese
Directions:
1. Prepare the Zucchini:
- Place the shredded zucchini in a clean kitchen towel and squeeze to release as much water as possible.
2. Make the Pesto:
- In a food processor or blender, combine the zucchini, basil, Parmesan, cashews, olive oil, cannabis oil, lemon juice, garlic, and salt. Process until smooth.
3. Cook the Pasta:
- Bring a large pot of generously salted water to a boil over high heat.
- Add the pasta and cook according to package directions. Drain, reserving 125 ml of the cooking water.
4. Combine:
- In a large bowl, toss the cooked pasta with the zucchini pesto, adding the reserved cooking water a little at a time until the pasta is creamy and evenly coated.
5. Serve:
- Top each serving with a dollop of ricotta, additional basil leaves, grated Parmesan, and a drizzle of olive oil if desired.