Lemony Artichoke Pasta Salad

gimmesomeoven.com

Dr. G. Cooks

subheading: PASTA SALAD 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

⅔ cup freshly-crated Parmesan cheese, plus extra for serving

½ cup toasted pine nuts

1 batch Lemon Basil Vinaigrette (see below)

subheading: LEMON BASIL VINAIGRETTE INGREDIENTS:

¼ cup olive oil

3 tablespoons freshly-squeezed lemon juice

3 tablespoons finely-chopped fresh basil leaves

2 tablespoons red wine vinegar

½ teaspoon Kosher salt

¼ teaspoon freshly-cracked black pepper

Directions at gimmesomeoven.com

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