One Pot Creamy Tuscan Pesto and Artichoke Pasta

Directions

1. 1
   Heat the olive oil in a large pot over high heat. When the oil shimmers, add the shallot and cook until fragrant, about 3 minutes. Stir in the lemon zest and red pepper flakes, cook another minute. Slowly add 4 1/2 cups water, 2 teaspoons kosher salt, the pasta, and kale. Increase the heat to medium-high. Bring the mixture to a boil. Stir frequently until the pasta is al dente, about 10-12 minutes. 
2. 2
   Stir in the coconut milk, pesto, artichokes, and beans. Season, to taste with salt and pepper. Cook until warmed throughout and the pasta is creamy.
3. 3
   Remove from the heat, stir the basil and dill.
4. 4
   Divide the pasta between plates and break the burrata over each serving of pasta. Top with pine nuts, additional herbs, lemon juice, and pepper. Enjoy!