Ingredients
1lbuncooked pasta,(16 ounces)
1tbspolive oil
1lbasparagus,(1 bunch), chopped into bite-sized pieces
4clovesgarlic,peeled and thinly-sliced
kosher salt and freshly-cracked black pepper
14ozartichoke hearts,(1 jar), drained and roughly-chopped
⅔cupfreshly-grated parmesan cheese,plus extra for serving
½cuppine nuts,toasted
¼cupolive oil
3tbsplemon juice,freshly-squeezed
3tbspfresh basil leaves,finely-chopped
2tbspred wine vinegar
½tspkosher salt
¼tspfreshly-cracked black pepper
Preparation
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 to 30 seconds until no longer hot. Set aside.
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 to 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.
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.
Serve immediately, garnished with extra Parmesan if desired. Or cover and refrigerate in a sealed container for up to 3 days.
Whisk all ingredients together in a small bowl or measuring cup until combined.
