Hemp Pasta with Mullet Bottarga & Lemon

Yield: 1 serving
Serving Size: 2 oz dry pasta (finished ~6 oz cooked)
Allergens: wheat, gluten, fish

Ingredients

• Hemp-enriched dry pasta – 2 oz

• Extra virgin olive oil – 1 tbsp

• Garlic, lightly crushed – 1 small clove

• Mullet bottarga, finely grated – 8–10 g

• Lemon zest, fresh – ½ tsp

• Lemon juice – 1 tsp (optional)

• Flat-leaf parsley, finely chopped – 1 tsp

• Black pepper – to taste

• Salt: none added (bottarga provides sufficient salinity)

Preparation

1. Cook hemp pasta in unsalted water until al dente. Reserve ¼ cup pasta water.

2. Warm olive oil gently in a sauté pan; add garlic and infuse briefly without browning. Remove garlic.

3. Add pasta to the pan with a small amount of pasta water to emulsify.

4. Remove from heat. Fold in grated bottarga gently.

5. Finish with lemon zest, parsley, and black pepper.

6. Adjust texture with additional pasta water if needed. Do not add salt.

Nutrition Notes:

• Provides EPA/DHA from bottarga + ALA from hemp

• Optimized omega-6 : omega-3 ratio (~2–3:1)

• Lemon enhances mineral absorption and lightens palate