Cook the pasta in a large stockpot of salted water until it is al dente, according to package directions. Drain pasta and set aside.

Meanwhile, as the pasta water is heating and the pasta is cooking, heat the Colavita olive oil in a large saute pan over medium-high heat.

Add chopped garlic, and sauté until fragrant, about 3 minutes. Add asparagus and artichokes, season with a generous pinch of salt and pepper, and stir to combine.

Sauté for 3 minutes, stirring occasionally, until the the asparagus is tender but still slightly crisp on the inside. Remove from heat and set aside.

In a large bowl, combine the cooked pasta, asparagus mixture, artichoke hearts, Parmesan and pine nuts.

Drizzle evenly with the lemon basil vinaigrette, then toss to combine.

Serve immediately, garnished with extra Parmesan if desired. Or cover and refrigerate in a sealed container for up to 3 days.

Whisk all ingredients together in a small bowl or measuring cup until combined.