1/3 cup extra virgin olive oil
2 jars marinated artichokes (drained)
3 cloves garlic (smashed)
zest from 1 lemon
1 tbsp fresh thyme leaves
1/2 tsp red pepper flakes (crushed)
Salt and black pepper
0.45kg long-cut pasta
3 Tbsp salted butter
3 Tbsp raw walnuts (roughly chopped)
1 cup fresh basil (roughly chopped)
1/4 cup parmesan cheese (grated)
240 ml burrata cheese (torn)
Preheat the oven to 200 ˚C.
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.
In the bottom of the same pot used to cook the pasta, melted together butter and walnuts over high heat until the butter is browned and the nuts toasted, 3-5 minutes. Remove the walnuts from the pot. Drop the pasta back into pot. Add the basil and parmesan, tossing to combine. Thin the pasta, as desired, with the reserved pasta cooking water. Stir in the roasted artichokes and any oils left in the baking dish.
Divide the pasta among plates and top with freshly torn burrata cheese, a drizzle of oil, the reserved walnuts, and fresh herbs. Enjoy with Survivor Sauvignon Blanc!
Cooking time: 30 min.