Browned Butter Pasta With Roasted Lemon Artichoke

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

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.

Read more at https://www.halfbakedharvest.com/roasted-lemon-artichoke-and-browned-butter-pasta/

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