Artichoke Pesto and CBD Pasta Gratin

Inspired by a family recipe, this pasta gratin transforms the classic into a refined version where pasta meets artichoke pesto enriched with CBD.

Ingredients

• Artichoke hearts (canned, jarred, or frozen) : 310 g
• Fresh parsley : 30 g + 2 tbsp chopped
• Walnuts : 60 g
• Lemon zest and juice : 1 lemon
• Minced garlic : 3 cloves
• Salt : ½ tsp
• Freshly ground black pepper : 1/8 tsp
• Extra virgin olive oil : 120 mL
• CBD oil : 20 mL
• Pasta (orecchiette, orzo, or small elbows) : 450 g
• Grated Parmesan : 50 g
• Panko (Japanese breadcrumbs) : 50 g

Instructions

1. Preheat the oven to 170°C (340°F).
2. In a food processor, blend the artichoke hearts, 30 g of parsley, walnuts, lemon zest and juice, garlic, salt, and pepper until smooth. While the processor is running, slowly add the olive oil and CBD oil to form a pesto.
3. In a large bowl, mix the pesto with the cooked al dente pasta.
4. Transfer the pasta to a medium baking dish (1 liter) or 4 individual ramekins, filling to the top.
5. In a small bowl, mix the Parmesan, breadcrumbs, and remaining chopped parsley. Sprinkle evenly over the pasta. Bake until the top is golden, about 20-25 minutes.