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

INGREDIENTS

1 lb

fusilli pasta (use gluten-free pasta for gluten-free version)

Salt

jar marinated artichoke hearts, drained, hearts cut into eighths, about 1 1/2 cups

1/2 cup

sun-dried tomatoes packed in oil, removed from oil (reserve oil), chopped

1 cup

chopped toasted almonds

1 tsp

lemon zest

1 tbsp

lemon juice

1/4 tsp

black pepper

1/2 cup

chopped fresh parsley leaves, loosely packed, more or less to taste

2 tbsp

olive oil