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At home, I make pasta at least once a week, if not more. I love to vary the recipes and most of the time I just use what I have left. These are usually the best recipes.
Here is an improvised recipe for Pasta with Artichokes, Pesto and Burrata but that I will do again, because I really liked it!
Pasta with Artichokes, 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.
I accompanied my pasta with a homemade pesto made with almonds. Do not hesitate to go see my recipe.
In addition, I added Burrata on my pasta to add make it even more tasty! I love Burrata on pasta and it’s one of the most popular recipes on my blog: Tomato and Burrata Rigatoni
Recipe for Pasta with Artichoke, Pesto and Burrata
For 4 servings, you will need the following ingredients.
Ingredients
- 400g Rigatoni pasta
- 100 g of pesto (more according to taste, see my recipe for Homemade Almond Pesto)
- 1 can of precooked artichokes (400 g)
- 200 g mushrooms
- 1 onion
- 1 burrata
- 3 cloves of garlic
- Herbs: thyme, rosemary, Provence herbs
- Olive oil
- Salt and pepper
Preparation
Step 1: 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.
Step 2: 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 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.
Step 3: 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.
Photos
Find some steps of the recipe in photos.
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Pasta with Artichokes, Pesto and Burrata
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Ingredients
- 400 g Rigatoni pasta
- 100 g of pesto more according to taste, see my recipe for Homemade Almond Pesto
- 1 can of precooked artichokes 400 g
- 200 g mushrooms
- 1 burrata
- 1 onion
- 3 cloves of garlic
- Herbs: thyme rosemary, Provence herbs
- Olive oil
- Salt and pepper
Instructions
Step 1: 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. Add 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.
Step 2: 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 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.
Step 3: 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.