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Lemony Artichoke 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)
• 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

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