INGREDIENTS
- 1/3 cup extra virgin olive oil, plus additional oil for drizzling
- 2 jars (12 ounce) marinated artichokes drained
- 3 cloves garlic, smashed
- zest from 1 lemon
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon crushed red pepper flakes
- kosher salt and black pepper
- 1 pound of your favorite long-cut pasta
- 3 tablespoons salted butter
- 3 tablespoons raw walnuts, roughly chopped
- 1 cup fresh basil, roughly chopped, plus more for serving
- 1/4 cup grated parmesan cheese
- 8 ounces burrata cheese, torn
INSTRUCTIONS
- Preheat the oven to 400 degrees F.
- 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.
- 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.
