Directions
Preheat oven to 400°F. Bring a large pot of salted water to a boil and cook pasta until al dente. In a large oven-safe dish, combine artichokes, garlic, salt, black pepper, red pepper flakes, lemon zest, and thyme. Drizzle generously with olive oil and roast until the artichokes are golden and fragrant. Meanwhile, in a skillet over medium heat, melt butter and add pine nuts. Cook until butter turns golden brown and remove pine nuts and set aside. Add the cooked pasta and roasted artichokes to the skillet, tossing gently to coat. Fold everything together, then grate Parmesan over the top. Transfer to a serving dish, add the burrata, and drizzle with more olive oil. Finish with fresh basil and pine nuts for garnish. Serves 4.
Artichoke and Brown Butter Mafaldine
Prep: 10 min Cook: 30 min Servings: 4
This pasta brings together the nutty depth of brown butter with tender artichokes and fresh herbs for a dish that feels both simple and luxurious. The mafaldine ribbons catch every bit of the buttery sauce, while pine nuts add a subtle crunch and burrata melts over the top for a creamy finish. A squeeze of lemon brightens each bite, making this dish light, aromatic, and completely satisfying.
Ingredients
- 1 pkg Anna Mafaldine (1 lb)
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 2 jars Cento Quartered and Marinated Artichoke Hearts (12 oz), drained
- 4 tbsp Butter
- 2 cloves Garlic, minced
- 1/2 tsp Cento Crushed Red Pepper
- 1 tsp Fresh Thyme
- 1/4 cup Cento Pignoli Nuts
- 1 Lemon, zested
- 1/2 cup Fresh Basil Leaves, chopped
- 1/4 cup Parmesan Cheese, grated
- 1 ball Burrata Mozzarella
- 1/4 tsp Cento Fine Sicilian Sea Salt
- Cento Ground Black Pepper, to taste
Directions
- Preheat oven to 400°F. Bring a large pot of salted water to a boil and cook pasta until al dente. In a large oven-safe dish, combine artichokes, garlic, salt, black pepper, red pepper flakes, lemon zest, and thyme. Drizzle generously with olive oil and roast until the artichokes are golden and fragrant. Meanwhile, in a skillet over medium heat, melt butter and add pine nuts. Cook until butter turns golden brown and remove pine nuts and set aside. Add the cooked pasta and roasted artichokes to the skillet, tossing gently to coat. Fold everything together, then grate Parmesan over the top. Transfer to a serving dish, add the burrata, and drizzle with more olive oil. Finish with fresh basil and pine nuts for garnish. Serves 4.
