Hello Dear Followers,
Tonight’s dish was certainly an indulgence. We made roasted lemon artichoke and browned butter pasta topped with burrata cheese. Umm.. can we say delicious? Yeah, we can!
The dish was packed with a wide array of flavors that were so fresh and it tickled all of our taste buds. It was so refreshing.
We knew it was going to be good when we could smell the fresh aroma of the roasted artichokes in the oven even before we plated it. The savory taste of the browned butter walnuts that we sprinkled all over, was just out of this world.
This year, we’re aiming to make different dishes, both our own family recipes and dishes from others that are different and sometimes traditional.
We can honestly say, we would have had the buratta cheese by itself with the extra virgin olive oil drizzled on top, but that is another post all by itself. 🙂
Here is tonight’s recipe:
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes.
Servings: 8 ( we served about 4 people)
Ingredients:
1/3 cup of extra virgin olive oil, plus additional for drizzling
2 jars of marinated artichokes drained
3 cloves of garlic
Zest from a lemon
1 tablespoon of fresh thyme leaves
1/2 teaspoon of crushed red pepper flakes
Salt and black pepper
1 pound of your favorite long-cut pasta (we used Rigatoni, anything goes here)
3 tablespoons of salted butter
3 tablespoons of raw walnuts, roughly chopped
1 cup of fresh basil, roughly chopped, plus more for serving.
1/4 cup of grated Parmesan cheese
8 ounces of burrata cheese, torn (we left it whole)
Instructions:
Preheat the oven to 400 degrees
Combine olive oil, artichokes, garlic, lemon zest, thyme, crushed red pepper flakes, and a pinch of salt and pepper in a baking dish. Transfer to the oven and roast for about 15-20 minutes or until the artichokes are crisp and golden.
While that is being done, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve a cup of the pasta cooking water. Drain.
In the bottom of the same pot used to cook the pasta, melt together the butter and the walnuts over high heat until the butter is browned and the nuts are toasted. This should be about 3-5 minutes. Remove the walnuts from the pot. Drop the pasta back in. Add the basil and Parmesan cheese toss to combine. Thin the pasta with the reserved pasta cooking water. Stir in the roasted artichokes and any oils left from the baking dish.
Divide the pasta onto plates and top with freshly torn burrata cheese, a drizzle of oil, the reserved walnuts and fresh herbs.
Enjoy!
Recipe by Half Baked Harvest
Until next week!
Tuesday Night Suppers 