Lemon Pasta Pea Salad

• 1 lb farfalle or orzo pasta, cooked al dente according to package directions and briefly rinsed with cold water, then drained well
• 2 cups of cooked peas, also quick chilled in cold water and drained
• 1 bunch scallions, thinly sliced. If you’d like to take it up a notch, sauté your scallions over medium-high heat in a tsp of olive oil until crispy before adding them.
• ½ cup shaved parmesan
• 1 cup cherry or grape tomatoes, sliced in quarters lengthwise
• ¼ cup capers
• 1 15-oz can artichoke hearts, drained and sliced lengthwise into thin slices

Dressing:

• Zest and juice of 2 lemons
• 1 clove crushed garlic
• ½ cup olive oil
• Salt and pepper to taste
• 1 cup Basil leaves, julienned