Artichoke Risoni Salad

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donna hay


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400 g risoni pasta

¼ cup (60ml) olive oil

¼ cup (60ml) lemon juice

2 cloves garlic, crushed

sea salt and cracked black pepper

560 g artichoke hearts, halved

2 cups flat-leaf parsley leaves

¼ cup (40g) pine nuts, toasted

¼ cup (20g) shaved parmesan

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