Categories: Sides

Ingredients

• 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
• 2/3 cup freshly-crated Parmesan cheese, plus extra for serving
• 1/2 cup toasted pine nuts
• 1 batch Lemon Basil Vinaigrette (see below)
• Lemon Basil Vinaigrette Ingredients:
• 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

Directions

1. Cook the pasta in a large stockpot of generously-salted water until it is al dente, according to package directions. Drain pasta and rinse under cold water for about 20-30 seconds until no longer hot. Set aside.
2. Meanwhile, as the pasta water is heating and the pasta is cooking, heat oil in a large saute pan over medium-high heat. Add chopped asparagus, season with a generous pinch of salt and pepper, and stir to combine. Sauté for 3 minutes, stirring occasionally. Stir in sliced garlic, and continue sautéing the mixture for 1-2 minutes more, stirring occasionally, until the garlic is fragrant and the asparagus is tender but still slightly crisp on the inside. Remove from heat and set aside.
3. In a large bowl, combine the cooked pasta, asparagus mixture, artichoke hearts, Parmesan and toasted pine nuts. Drizzle evenly with the lemon basil vinaigrette, then toss to combine.
4. Serve immediately, garnished with extra Parmesan if desired. Or cover and refrigerate in a sealed container for up to 3 days.

5. To Make The Lemon Basil Vinaigrette:

6. Whisk all ingredients together in a small bowl or measuring cup until combined.

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