A classic pesto pasta gets a dinner-worthy upgrade with the addition of a perfectly poached egg. Break into the yolk and let it blend into the pasta as you eat, transforming the CBD-infused pesto into a creamy, luscious sauce.

Directions

1. In a food processor, add the basil and pine nuts (or almonds) and pulse a few times to combine. Add the garlic, Parmesan, salt, and pepper and pulse a few more times.
2. With the food processor running on low, pour olive oil and hemp extract in in a slow, steady stream. Continue processing until smooth, stopping to scrape down the sides as needed. Set the pesto aside.
3. Bring a large pot of heavily salted water to a boil. Add your pasta and cook until al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water.
4. Mix the pasta with the pesto while the pasta is still warm, adding in the reserved 1/2 cup of pasta cooking water to create a smooth sauce and tossing to coat.
5. Divide the pasta between four bowls and top with lemon zest and red pepper flakes.
6. Bring a small pot of water to a simmer. Working with one egg at a time, crack the egg into a small dish or ramekin. Using a spoon, stir the water vigorously to create a vortex, then gently slide the egg into the center of it. Cook until the whites are just barely set but the center is still quite soft. Using a slotted spoon, carefully transfer each poached egg onto a bowl of pasta.

Note

If you would like to enjoy this pesto pasta without the addition of CBD, simply eliminate it and substitute with additional olive oil if needed.