Lemony Artichoke Pasta Salad

Bahan-bahan (8 porsi)

• 1 pound uncooked pasta (I used gemelli)
• 1 tablespoon olive oil
• 1 pound asparagus, chopped into bite-sized pieces (tough ends discarded)
• 4 cloves garlic, minced
• fine sea salt and freshly-ground black pepper
• 1 (14 ounce) jar artichoke hearts, drained and halved
• 2/3 cup coarsely-grated Parmesan cheese, plus extra for serving
• 1/2 cup toasted pine nuts
• 1/4 cup freshly-squeezed lemon juice
• 1/4 cup olive oil
• 1/4 cup roughly-chopped fresh basil leaves
• 1 teaspoon Dijon mustard
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly-cracked black pepper