lemony artichoke pasta with burrata cheese

This simple Lemony Artichoke Pasta with Burrata Cheese is perfect for a weeknight meal when you’re in the mood for Italian but need something simple to prepare. Linguine pasta is tossed with  lemony pesto and then I added roasted tomatoes and artichokes ..so delicious! Stir in plenty of kale for a hearty pasta dinner that’s so cozy and healthy-ish too!

I usually get lunch out when I’m at the office.  My favorite spot is actually a natural food market with a pizza oven.  There is a Vegan Veggie pizza that it so yummy.  The key ingredient is pesto and then the chef adds whatever he’s in the mood for.  Usually it’s some kind of leafy green, tomatoes, and olives.  So my inspiration was this pizza.  Anyway so I decided that for a fun weekend dinner I would try adding something rich and delicious (it is winter after all and we are all craving comfort food) so I bought some Burrata Cheese.  If you aren’t familiar with Burrata it’s similar to the mozzarella balls in water , except much creamer .. YAAS.  Another change I made was to add roasted instead of sundried tomatoes.  Sound good so far?

 kitchen items

saute pan

pasta pot


cuting board

serving platter 

vintage flatware


Staub dutch oven

The goods


Begin by roasting those sweet little cherry tomatoes.

First I line a pan with tinfoil, then I toss the tomatoes in olive oil, fresh herbs, and coarse sea salt or kosher salt. Roast them for about 20 minutes at about 450 degrees Fahrenheit.

Fill up a pot with water and when it begins to boil add the kale and cook for a few minutes.  Kale is fibrous and the cooking will help break it down.  If you are using spinach or arugula, you may skip this step.  Boil the kale in the same water that you are planning to boil the pasta. After a few minutes, spoon out what you can of the kale and add the pasta.

What I love the combination of flavors in this dish.  The basil, tomates, and lemon give in a lightness (like summertime!) and the pesto and cheese make it indulgent and perfect for a cozy evening.

While the pasta cooks I blend up fresh pesto.  I gently toast my pine nuts and garlic in a saute pan before I add them to the blender.  This process mellows out the garlic and I prefer my pine nuts toasted.

By this time it’s probably time to pull the roasted tomatoes out of the oven.  They are done when the skins begin to fall off.

When your pasta is ready, toss with your pesto and add everything else.  I add the cheese last.  So good!

You can also use penne pasta if that’s your preference. I order my Einkorn Penne on line. Einkorn is an ancient, nonhybridized grain that’s easier to digest and high in protein.

lemon artichoke pasta

Watch me make Lemony Artichoke Pasta with Burrata Cheese!


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Lemony Artichoke Pasta with Burrata Cheese

This is kinda like a healthy salad with pasta added. Perfect for a summer evening and hearty enough to serve in the wintertime.

Course Main Course
Cuisine American
Servings 4 people
Author www.lemongrovelane.com


  • 16 ounce Linquinie
  • 2/3 cup Pesto
  • 2 tsp Kosher salt salt to taste
  • 1 lemon zest + juice
  • 1 bunch Tuscan kale
  • 1 bunch fresh basil for pesto and garnish
  • 3 cloves garlic
  • 1/2 cup pine nuts
  • 1/2 cup olive oil
  • 1/4 cup grated Parmesan cheese
  • 8 ounces burrata cheese
  • 1/2 pint small tomatoes roasted
  • 1/2 cup roasted or marinated artichoke hearts


  1. Preheat oven to 400 degrees Fahrenheit.

  2. Place a sheet of tinfoil on a baking sheet.

  3. In a medium size bowl, add tomatoes and toss with a little rice bran or olive oil, salt, rosemary, and thyme.

  4. Spread tomatoes evenly on baking sheet and bake for approximately 20 minutes or until the tomatoes are roasted.

  5. Remove from oven and set aside.

  6. Fill a pot with water for the pasta. When water is almost to boiling, add a sprinkling of salt, a tablespoon of olive oil and kale pieces. I usually slice the kale in thin, narrow pieces and remove the stem.

  7. Allow to cook for about 5 minutes and scoop out the kale. Set aside.

  8. Add the pasta to the water and boil until el dente.

  9. Meanwhile, start the pesto by lightly sauteing the pine nuts and garlic. You can skip this step and put these items directly in your blender if you'd like.

  10. Add pine nuts, garlic, 2 cups basil leaves, 1/2 cup olive oil, 1/4 cup grated parmesan cheese, 3/4 tsp salt, 1/4 tsp pepper to your blender, and a squeeze of fresh lemon. Turn on low and blend until the ingredients are incorporated. Pour into a bowl and set aside.

  11. Drain cooked pasta reserving a 1/4 liquid.

  12. In a large bowl, add pasta and pesto. Toss until the pasta is well coated with the pesto and add a squeeze of fresh lemon.

  13. Add kale and lightly toss.

  14. Top with roasted tomatoes, artichoke hearts, and burrata (pull apart into pieces).

  15. Garnish with fresh basil and toasted pine nuts if you'd like.


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