Pesto and Za’atar Roasted Artichoke Pasta with Burrata

Ingredients

• 2 (14 oz) cans Reese Quartered Artichoke Hearts, drained
• ¼ c DaVinci olive oil
• 4 cloves garlic, gently smashed
• 1 tsp za’atar spice (sub with dried thyme)
• 1 tsp chili flakes
• 3 tbsp store-bought or homemade pesto
• 1 lb. DaVinci Linguini
• 2 tbsp DaVinci olive oil
• ¼ c pine nuts
• 1/3 -1/2 c pesto
• ½ c fresh basil leaves, roughly chopped
• ¼ c parmesan cheese
• 2 tsp za’atar spice (sub with dried thyme)
• 8 oz fresh burrata
• 1 lemon, sliced
• Salt and pepper to taste