Part 11 - Pasta



Six Pepper Rasta Pasta
"Cooking Louisiana style means forgetting everything Martha Stweart ever taught you." says the orginator of this. "Ditch the measuring cups, because our food is like our music; it's full of spicy improvisation, and so long as love is put into it, everybody will enjoy savoring it."

Ingredients:
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

Method:
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.


GANJA LASAGNA

Ingredients Needed:

375 (1pkg) Oven Ready Lasagna
680ml Spaghetti Sauce
250ml (1 cup) water
450g (1lb) ground beef (substitute)
1 tbsp dried grated Ganja buds 185ml (3/4 cup)
Parmesan cheese,
450g (1 lb) Ricotta cottage cheese
225g (1/2 lb) Mozzarella ,
grated Salt, Pepper to taste
1 egg beaten
2 cups Spinach
A dash of Nutmeg
Directions: Preheat oven to 200 C (375 F).

In a saucepan brown ground beef. Drain fat, add spaghetti sauce and
250 ml water, bring to a boil.

In a large bowl mix together ricotta cheese, beaten egg, mozzarella
cheese, 60ml parmesan cheese, spinach, finely grated ganja, and nutmeg.
Add salt and pepper if desired.

To Assemble: Spread a layer of hot spaghetti sauce mixture in bottom
of 4 L (13' x 9' x 2') pan.

Layer lasagna, ½ cheese mixture, 1/3 sauce mixture, lasagna, remaining
sauce mixture. Top with parmesan cheese.

Bake at 200 C (375 F) covered with aluminum foil for 40 minutes.
Remove foil and bake for 15 more minutes.

IMPORTANT, let stand for 5 to 10 minutes before cutting.

Serves 6-8. Tastes Great, works with hash or leaves also. Eat only one
piece per hour...



Blazin' Cajun Seafood Pasta

Ingredients
2 cups heavy whipping cream
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
1/2 ounce cannabis
2 teaspoons salt
2 teaspoons ground black pepper
1 1/2 teaspoons crushed red pepper
1 teaspoon ground white pepper
1 cup chopped green onions
1 cup chopped parsley
1/2 pound peeled shrimp
1/2 pound scallops
1 cup grated parmesan cheese
1 pound dry fettuccine pasta

Directions
Cook pasta in a large pot of boiling salted water until al dente. Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add powdered cannabis, herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened. Stir in seafood, cooking until shrimp is no longer transparent. Stir in parmesan cheese, blending well. Drain pasta. Serve sauce over noodles.