Bucatini with Sun Dried Tomato Pesto

This simple pasta dish made the perfect lunch. Bucatini pasta is a thick spaghetti with a hole through the middle which gives it a fun springy texture. The tang from the sun dried tomatoes gives this dish a fun amount of contrast, and a heaping tsp of Big Pete’s Cannabutter gave it a relaxing effect.


1 tbsp olive oil

1 tsp Big Pete’s Cannabutter

1 onion, chopped

6 cloves garlic, chopped

9 sun dried tomatoes

3 tbsp of pesto

1 Red Bell pepper, chopped

1 head of brocolli

1 lb of Bucatini pasta


Cook the pasta first. Bring a large pot of water to a boil. Salt the water for seasoning. Add Bucatini pasta and cook for 8-10 minutes on medium high heat until noodles are al dente.

Heat the olive oil and cannabutter in a pan and add garlic, onions, pesto, and sun dried tomatoes. Cook for five minutes over medium heat and then add the Red Bell pepper. Cook for another five minutes and then add the brocolli florets and cover to allow the steam to cook the brocolli.

Add a serving of Bucatini to a plate and add the pesto mixture as desired. Finish with some grated cheese, and enjoy!

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