Bring a pot of salted water to a boil and add in the pasta. Cook until al dente. Reserve 1 cup of the pasta water, then drain the pasta. 

In a large skillet, add a tablespoon of the oil from the jar of sun dried tomatoes. Heat it over medium-high heat and then add in the shallots, garlic, dried spices, salt and pepper. Sauté for a couple minutes until the shallots soften. Add in the pesto, quartered artichoke hearts, and sun dried tomatoes and sauté another 1-2 minutes.

Pour in the milk and 1/2 a cup of the reserved pasta water. Stir everything together and bring it to a simmer. Stir in the feta and then add the pasta back into the skillet. 

Toss the pasta in the sauce until coated. Taste for seasoning and add additional salt and pepper if needed. If the sauce is too thick or it doesn’t seem like there is enough, add in another 1/4 cup of the pasta water or milk. Garnish with fresh basil leaves before serving.