• 400 g short pasta (Torchiette, Farfalle, Fusilli, or Rigatoni)
• 1 tablespoon extra-virgin olive oil
• 1 bunch asparagus (500 g), sliced on the bias into bite-sized pieces
• 1 medium zucchini, thinly sliced with a mandoline
• 3 cloves garlic, minced
• Sea salt and freshly-cracked black pepper, to taste
• 1 x 310 g jar artichoke hearts, drained and coarsely chopped
• 4 green onions, finely chopped
• 1 tablespoon capers, drained and coarsely chopped
• Generous handful baby spinach leaves, coarsely chopped
• 40 g parmesan cheese, plus extra for serving
• 30 g pine nuts, lightly toasted

For the dressing:

• 4 tablespoons extra-virgin olive oil
• 3 tablespoons freshly-squeezed lemon juice
• 2 tablespoons red wine vinegar
• 3 tablespoons finely chopped fresh basil leaves
• 1 tablespoon finely chopped fresh dill leaves
• 1/2 teaspoon sea salt
• Freshly ground black pepper