1 lb. (16 oz.) cooked pasta such as fusilli
1 (8 oz.) multi-colored mini-sweet peppers, roasted
1 clove minced garlic
1 (14 oz.) jar artichoke hearts, drained and chopped
¼ cup capers, drained
¼ cup toasted pine nuts
¼ cup freshly-shredded Parmesan cheese
½ cup fresh basil leaves, torn
3 T. olive oil
1 lemon, freshly squeezed
Salt and pepper to taste
Cook pasta according to package and set aside.
Roast peppers in 300 degree oven for 15 minutes or until peppers begin to slightly brown, turn once and remove and let cool. Slice each pepper in half, remove seeds and set aside.
Combine pasta, peppers, garlic, artichoke hearts, capers, pine nuts, basil and Parmesan cheese. Drizzle olive oil and squeeze fresh lemon and mix well.