Cannabis Infused Linguine with Prawns

If you’ve been looking to change up your regular dinner routine, this Cannabis Infused Linguine with Prawns is sure to please. Feel free to change up the recipe to suit the vegetables you have in your home. In lieu of arugula, kale and spinach would also work well!

Infusion Method

This recipe has two infusion method options, as detailed below. The first is using a cannabis infused cooking oil; you can find our recipe HERE. The second is using our Distillate Tincture, which can be found HERE.

The use of a cannabis infused cooking oil would be ideal if you…

• Enjoy the taste and smell of cannabis in your food
• Are comfortable cooking with cannabis
• Are comfortable not knowing your exact dose
• Have a moderate to high tolerance for cannabis

Infusing the recipe with a distillate tincture is ideal if you…

• Are relatively new to the world of cannabis and/or cooking with it
• Do not enjoy the taste or smell of cannabis in your food
• Prefer an exact dose

Ingredients

• 3 Tbsp oil (a mix of olive oil and cannabis infused oil) *
• 3 cloves garlic, crushed
• 1 medium onion, diced
• 1/2 tsp dried red chili flakes
• 1/2 can black beans
• 2 large tomatoes, diced
• 1 lb linguine
• 2 cups arugula
• 1 cup grated Romano Cheese for garnish
• Chopped fresh basil for garnish
• Ground black pepper for garnish

* If you would prefer not to use a cannabis infused oil, you can use an MCT based cannabis tincture in its place and use a full 3 Tbsp of regular olive oil. If you are using a tincture, add it at the very end of cooking the onions and garlic to ensure that you don’t lose any potency.

Directions

1. Bring a large pot of salted water to boil. Cook pasta until al dente. Drain, rinse in cold water, set aside.
2. Heat the oils (both regular and cannabis infused) in a woke or large saute pan, add garlic, onions and chili flakes.
3. Saute over medium/lower heat or until onions are soft.
4. Add black beans and prawns. Cook until prawns are done and set aside.
5. Add pasta to the sauce and combine well.
6. Toss in the argulua just before serving.
7. Add cheese, basil and black pepper for garnish. Enjoy!

This recipe has been adapted from the White Water Cookbook version.