Lemon basil bowtie pasta salad

I love this summer side dish. It's just right for a light lunch, or as an accompaniment to grilled chicken or fish.

Here's what you need:

1 box of bowtie pasta
1 bunch of baby asparagus
1 bag of frozen peas
@ a handful of sundried tomatoes (I used the ones NOT packed in oil)
@ a small handful of fresh basil, chopped
Juice of one large lemon or two small ones
@ two tablespoons of basil olive oil (if you can't find the infused oil, substitute plain olive oil)
salt/pepper to taste

Wash the asparagus and cut the ends; then grill until just tender. I did mine stovetop on the grill pan, drizzling with just a tiny bit of olive oil as they cooked.

Set aside to cool, then cut into inch long (or bite size) pieces.

You can either leave the peas to defrost on their own, or steam them quickly in the microwave. If you steam them, set them aside to cool. Chop the sundried tomatoes into bite size strips.

While you are preparing the vegetables, set a large pot of water to boil and cook the pasta according to package directions. When the pasta is ready, drain and drizzle with a bit of olive oil to prevent sticking.

Once all the ingredients have cooled to room temperature, toss the pasta and vegetables together in a large bowl. Add the lemon and basil oil, chopped fresh basil, salt and pepper to taste. A word on the lemon: be generous. If you feel like you can't taste the citrus, add more. It's the tang that gives this dish unique flavor.

Serve at room temperature, sprinkled with parmesan cheese.