Ingredients

Roasted Artichokes
2 (14oz) cans Reese’s Quartered Artichokes, drained
¼ cup DaVinci olive oil
4 cloves garlic, gently smashed
1 tsp za'atar spice (sub with dried thyme)
1 tsp chili flakes
3 Tbsp Pesto

Pesto Pasta
1 lb. DaVinci Linguini
2 tbsp DaVinci olive oil
¼ c pine nuts
1/3 -1/2 cup pesto
½ c fresh basil leaves, roughly chopped
¼ c parmesan cheese
2 tsp zaatar spice (sub with dried thyme)
8 oz fresh burrata
1 lemon, sliced
Salt and pepper to taste

Directions

1. Preheat oven to 425F. Combine artichokes, oil, garlic, pesto and spices in a bowl. Transfer to lined baking sheet or dish Roast for 10-15 minutes or until the artichokes are golden brown with a slight crisp. While the artichokes roast, prepare the pasta and pesto sauce.
2. Prepare pasta according to package directions. Reserve 1 c of pasta water. Drain and set aside.
3. In the same pot used to cook the pasta, heat oil over medium heat. Once hot, add pine nuts to the pot to toast ~ 30 seconds – 1 minute. Remove and set aside.
4. Add drained pasta back into the pot along with remaining pesto, fresh basil, parmesan and za'atar. Stir well to fully coat the pasta in the pesto and seasoning. Add reserved pasta water as needed to achieve desired sauce consistency. Stir in roasted artichokes.
5. Plate pasta in serving dishes. Top with pine nuts, more za'atar, basil, burrata, and fresh lemon juice. Season with salt and pepper to taste. Enjoy immediately.

Products Used