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