Roasted Lemon Artichoke and Browned Butter Pasta

By Stef -

This had a great flavor, but was a bit dry. Granted, I forgot to add the 1 C. of pasta water, so it's probably my fault, but still. I also didn't taste the browned butter, but there really was so much flavor in this dish that it probably just didn't stand out. It gets a 7 and came from halfbakedharvest.com.

  • 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



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