Name: Lemony Artichoke Pasta Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 -10 servings
Ingredients: 1 pound (16 ounces) uncooked pasta (I used gemelli); 1 tablespoon olive oil; 1 bunch (about 1 pound) asparagus, chopped into bite-sized pieces; 4 cloves garlic, peeled and thinly-sliced; Kosher salt and freshly-cracked black pepper; 1 (14 ounce) jar artichoke hearts, drained and roughly-chopped; 2/3 cup freshly-crated Parmesan cheese, plus extra for serving; 1/2 cup toasted pine nuts; 1 batch Lemon Basil Vinaigrette (see below); 1/4 cup olive oil; 3 tablespoons freshly-squeezed lemon juice; 3 tablespoons finely-chopped fresh basil leaves; 2 tablespoons red wine vinegar; 1/2 teaspoon Kosher salt; 1/4 teaspoon freshly-cracked black pepper