A true soul food is our delicious pasta with roasted artichoke hearts. We topped it with aromatic cherry tomatoes, softly melting burrata and fresh basil. We wish you bon appetite!
Ingredients for 2 servings
- 1 small jar of pickled artichoke hearts
- 2 clusters of cherry tomatoes
- 2 cloves of garlic
- 3 tbsp of olive oil
- 1 tsp lemon zest
- 1 pinch of sea salt
- 1 pinch of pepper
- 160g tagliatelle
- 1 tbsp of pine nuts
- 1 tbsp of butter
- 50g parmesan
- 1 scoop of burrata
- some fresh basil
Preparation
Preheat the oven to 200°C.
Place the artichoke hearts and cherry tomatoes on a baking sheet. Mix the olive oil with lemon zest and the roughly crushed garlic cloves and spread over it. Put some salt and pepper on top.
Roast in the oven for 20 minutes until the tomatoes and artichoke hearts are lightly browned.
Meanwhile, cook the tagliatelle in a large saucepan of salted water until al dente. Reserve some of the cooking water for later.
Roast the pine nuts in a pan without fat and then remove them from the pan.
Lightly brown the butter in the pan and toss the cooked tagliatelle in it. Add a few tablespoons of the cooking water. Fold in the grated parmesan and the artichoke hearts and arrange on the plates.
Top with the burrata torn into large chunks and the cherry tomatoes. Put a few basil leaves the the pine nuts on top and serve quickly.
Mahlzeit, eet smakelijk & bom apetite!