Pesto Pasta Salad

Directions

1. 1
   Cook the spaghetti according to the instructions on the package. Rinse with cold water after cooking and set aside.
2. 2
   In the meantime, roughly chop the sun-dried tomatoes and the artichokes.
3. 3
   Put the pine nuts in a frying pan without oil and cook them over medium heat for about 3 minutes. Stir them frequently until they're golden. Make sure not to cook them for too long as they burn easily.
4. 4
   Roughly chop the basil or rip it by hand.
5. 5
   In a large bowl, combine the cooked spaghetti with the pesto, the sun-dried tomatoes, and the artichokes. Stir in the lemon juice and season with salt and pepper.
6. 6
   Sprinkle with the chopped basil and the roasted pine nuts.