Step 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.

Step 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.

Step 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.

Step 4

Serve immediately, garnished with extra Parmesan if desired.  Or cover and refrigerate in a sealed container for up to 3 days.

Step 5

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