Browned Butter Pasta With Roasted Lemon Artichoke


  • 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
Browned Butter Pasta With Roasted Lemon Artichoke

  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.

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