Artichoke, Sun-Dried Tomato & Fusilli - cooking recipe

Ingredients

1 1/2 tablespoons sea salt
450 g whole wheat fusilli
120 ml sun-dried tomatoes packed in oil (julienned)
1 lemon
410 g marinated artichoke hearts
2 cups pitted black olives
8 tablespoons basil (chopped)

Preparation

Combine 3 ltrs or water in a large pot and add the salt. Bring the water to the boil and add pasta (cook according to the pack).
When the pasta is done drain without rinsing, and transfer to a large bowl (or back into the pot).
Drain the sun-dried tomato saving 2 Tbs or the oil.
Add the oil to the pasta and put aside to cool.
Juice the lemon into a small jug. as you did with the tomatoes drain and reserve 2 Tbs of the marinade.
Add to the lemon mixture and put to one side.
Once the pasta is cool toss in the lemon mixture and cut the artichoke hearts in half.
Add to the pasta with the sun-dried tomatoes, oilves and basil.
Enjoy or refrigerate.