Image via foodnetwork.com
What’s good Greenies and welcome to another tasty Tainted Tuesday from me, ThisBuds4You. Sorry I’ve been M.I.A. Greenies, I’ve been traveling quite a bit lately, I’ve been in Chicago and San Francisco for the past few weeks, tagging away with HMJ stickers everywhere. By the way guys, you can get your HMJ stickers here. 🙂 I also got to check out a NORML BBQ thrown by Southeastern Wisconsin NORML. I took lots of pictures and will be doing a writeup on the event this week, be on the lookout for that. Anyway, let’s get to the tainted recipe! This week we’re gonna get all Italian and shit and make some Fettucine HIGHfredo, a dish perfectly portioned for 4 stoners. Enjoy!
What We’ll Need:
8 to 9 ounce egg fettuccine
1/2 cup heavy cannacream
53 grams of cannabutter, cut into pieces
1/3 cup grated Parmigiano-Reggiano (Parmesan cheese, the good shit)
Cook fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.
Meanwhile, bring cannacream and cannabutter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 teaspoon pepper.
Add fettuccine, 1/4 cup reserved water, and cheese to sauce and toss. Add more cooking water if necessary.
Any questions, hit me up on my email or leave a comment below. Keep it green and OVERGROW THE WORLD!!!
Got weed questions? Ask me for help and we will feature your questions in the weekly “Wisdom Wednesdays: Q & A” segment. Hit me up at ThisBuds4You@HailMaryJane.com
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