halfbakedharvest4.4
Roasted Lemon Artichoke and Browned Butter Pasta.
Roasted artichokes, fresh herbs, buttery walnuts, and a little bit of burrata cheese too. Ready in just about 30 minutes and uses mostly pantry staple ingredients.
👥 8 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●baking dish
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 400 degrees F.2. Combine the olive oil, artichokes, garlic, lemon zest, thyme, crushed red pepper flakes, and a pinch each of salt and pepper in a baking dish. Transfer to the oven and roast for ⏱️ 15-20 minutes or until the artichokes are crisp and turning golden.3. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta cooking water. Drain the pasta.4. In the bottom of the same pot used to cook the pasta, melted together butter and walnuts over high heat until the butter is browned and the nuts toasted, ⏱️ 3-5 minutes. Remove the walnuts from the pot. Drop the pasta back into pot. Add the basil and parmesan, tossing to combine. Thin the pasta, as desired, with the reserved pasta cooking water. Stir in the roasted artichokes and any oils left in the baking dish. 5. Divide the pasta among plates and top with freshly torn burrata cheese, a drizzle of oil, the reserved walnuts, and fresh herbs. Enjoy!
garlic, smashed3 clovesfresh basil, roughly chopped, plus more for serving (or 2 tablespoon dried basil)1 cupburrata cheese, torn (or Ricotta cheese)8 ounces
Nutrition Facts
calories
760 kcal
serving Size
1 serving
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...