Lemon Pasta Pea Salad

Serves 6

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

Whisk together the dressing ingredients with a fork, toss together with all of the remaining ingredients in a large bowl, and serve.