Lemon Asparagus Pasta Salad

Prepare the vegetables and lemon. Cut the asparagus into 1-inch pieces, slice the fresh basil, and zest and juice the lemons.

Bring a pot of salted water to a boil. Blanch the asparagus for 1 to 1.5 minutes until tender-crisp.

Immediately drain the asparagus and transfer it to an ice water bath to stop the cooking process. Once cooled, drain well.

In the same pot of boiling water, cook the pasta according to package directions. Drain and rinse with cool water.

In a dry skillet over medium heat, toast the pine nuts until golden and fragrant, about 1-2 minutes.

In a small bowl, prepare the dressing by whisking together the lemon zest, lemon juice, olive oil, white wine vinegar, salt, and pepper.

In a large bowl, combine the cooked pasta, blanched asparagus, fresh basil, toasted pine nuts, and shaved Parmesan cheese.

Pour the dressing over the salad and toss until everything is evenly coated.

Transfer to a serving dish. Garnish with extra Parmesan cheese, pine nuts, basil, and lemon slices if desired.