•  400g risoni pasta
•  ¼ cup (60ml) olive oil
•  ¼ cup (60ml) lemon juice
•  2 cloves garlic, crushed
•  sea salt and cracked black pepper
•  560g artichoke hearts, halved
•  2 cups flat-leaf parsley leaves
•  ¼ cup (40g) pine nuts, toasted
•  ¼ cup (20g) shaved parmesan

  Cook the risoni in a large saucepan of salted boiling water for 8–11 minutes or until al dente. Drain and set aside to cool. Combine oil, lemon juice, garlic, salt and pepper in a small bowl. Place risoni, artichoke, parsley and pine nuts in a large bowl and toss to combine. Spoon over dressing and top with parmesan to serve. Serves 4.