1/4 oz ganja, cleaned
1/2-lb stick of salted butter
Small handful of flour
2-3 cups of cream (half and half will do)
2 tbsp grated Parmesan
2 tbsp grated romano
7 garlic cloves, chopped
1 bunch of green onions (shallots) chopped
Three bell peppers (yellow, red, and green), sliced thin, roasted or grilled Black, cayenne, and chipotle pepper to taste
1-2 tbsp olive oil
Tri-colored rotini or whatever pasta you might enjoy.
The bell peppers are sliced into thin strips and roasted or grilled on medium heat with the olive oil. The pasta is put on to boil. The ganja butter is simmered in a medium pan, with garlic and shallots. A tablespoon or two of extra butter can be added if necessary to cook the garlic, but no more. A small handful of flour is added slowly, and whisked into the butter until it’s a thick, even paste. Then the cream is added a little at a time, until the consistency is slightly thinner than alfredo sauce. It’s going to cook down and get thicker, so it needs to be watched carefully, and constantly stirred. Grated romano and Parmesan cheeses are added slowly, reducing the heat and adding cream if the consistency gets too thick. Than black, cayenne, and chipotle peppers go in, as well as basil and parsley. This is all cooked over low heat a few minutes more, with cream added if needed. The pasta is topped with the peppers, and everything is covered with the ganja cream sauce.
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