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

Ingredients

• 2 tablespoons olive oil
• ½ cup chopped fresh parsley leaves, loosely packed, more or less to taste
• ¼ teaspoon black pepper
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 cup chopped toasted almonds
• ½ cup sun-dried tomatoes packed in oil, removed from oil (reserve oil), chopped
• + 3 more ingredients
• • 1 14-ounce jar marinated artichoke hearts, drained, hearts cut into eighths, about 1 ½ cups
  • Salt
  • 1 pound fusilli pasta (use gluten-free pasta for gluten-free version)

Method 1 Bring a large pot of well salted water to a vigorous boil. 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 de...

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