Pasta with Artichoke Hearts, Sun Dried Tomatoes, and Toasted Almonds

Ingredients

• 1 pound fusilli pasta gluten-free for version (use pasta )
• 6 servings salt 
• 14 ounce marinated artichoke hearts drained cut into eighths, 1 1/2 cups
• 0.5 cup sun-dried tomatoes packed in oil, removed from oil (reserve oil), chopped
• 1 cup almonds toasted chopped
• 1 teaspoon lemon zest 
• 1 tablespoon juice of lemon 
• 0.3 teaspoon pepper black
• 0.5 cup parsley leaves fresh loosely packed chopped to taste
• 2 tablespoons olive oil extra virgin 

Equipment

• bowl
• pot

Directions

1. Cook the pasta, al dente: Bring a large pot of well salted water to a vigorous boil.
2. Add the pasta to the boiling water and let cook, uncovered, at a full boil, for the amount of time specified on the pasta package, minus about 2 minutes. Test, the pasta should be cooked through, but still firm to the bite, al dente.
3. While the pasta is cooking, prep the other ingredients.
4. Place the cut marinated artichoke hearts, the chopped sun-dried tomatoes, the toasted almonds, and lemon zest in a large bowl.
5. Drain pasta, add to artichoke hearts: When the pasta is done, drain it, and add the pasta into the bowl with the artichoke hearts and sun-dried tomatoes. Toss gently to mix.
6. Sprinkle lemon juice, parsley, and black pepper over the pasta, toss to mix.
7. Add 1 to 2 tablespoons of the sun-dried tomato oil to the pasta, and 1-2 tablespoons of olive oil. Toss to mix. Taste and adjust seasonings.
8. At this point you can make ahead and reheat to serve.
9. Serve warm.