Artichoke and Pea Pasta Salad

12 ounces radiatore or rotini pasta

1 cup fresh green peas

Juice and zest of 2 lemons

1/2 cup olive oil

1 cup marinated artichoke hearts, drained, and chopped

1 cup shaved Parmesan

1/4 cup chopped mint 

1/4 cup chopped parsley

Salt and pepper to taste

Cook pasta according to package directions. With 1 minute left of cooking time add peas and let cook until bright green. Drain with pasta. Rinse pasta and peas with cold water until cool. Let drain completely.

In a mixing bowl, whisk together lemon juice, zest and olive oil. Add cooled pasta and peas and toss to coat. Add artichoke hearts and Parmesan and toss gently. Add herbs and toss again. Season with salt and pepper to taste. Serve at room temperature or cold.