Pasta with Artichokes, Pesto and Burrata

By
La Cuisine de Géraldine

Where my inspiration came from!

The idea for this recipe came to me after seeing a recipe for pasta with artichokes, lemon and brown butter from the blog Half Baked Harvest that I regularly read. For my recipe, I only used olive oil but the idea of grilling artichoke hearts, something I always have in my cupboards, really appealed to me! I added some mushrooms that I also had left over.

Ingredients

For the whole thing

  • 500g Rigatoni pasta

  • 150g of pesto

  • 1 can of precooked artichokes (400g)

  • 200g mushrooms

  • 1 onion

  • 3 cloves of garlic

  • Herbs: thyme, rosemary, Provence herbs

  • Olive oil

  • Salt and pepper

Preparations

Artichokes and Mushrooms

Preheat the oven to 175 ° C (fan oven). Drain the artichokes and cut them in half. Wash the mushrooms and cut them in half as well. In an ovenproof dish, add a drizzle of olive oil. Then add the artichokes and mushrooms. Add the whole garlic cloves and the halved onion. Season with salt and pepper. Add a few herbs such as thyme, rosemary or herbs from Provence. Bake the vegetables in the oven for about 20-25 minutes.

Pesto pasta

Cook the pasta as directed on the package. If you are making your own homemade pesto, now is the time to make it. (Check out my recipe for [Homemade Almond Pesto](https://lacuisinedegeraldine.fr/en/homemade-almond-pesto) that I used for this recipe.) Drain the burrata. Once the pasta is cooked, drain it and mix it with the pesto. Reserve a little pesto for the vegetables. Once the vegetables are cooked, mix them with the pesto as well.

Serve

On a plate, place a portion of pasta then some artichokes and mushrooms. Place 2-3 pieces of burrata on the hot pasta. Finish with a last drizzle of olive oil and pepper.