1. Begin by chopping the asparagus into 2-inch pieces, finely dice the red onion and scallions, slice the fresh basil, and strain the cooked chickpeas.

2. In a large pot, bring salted water to a boil. Add the dried pasta and cook according to package instructions until al dente (about 8-10 minutes). In the last 2 minutes of cooking, add the asparagus and peas.

3. Drain the pasta and vegetables. Cool them under cold running water.

4. In a blender, combine fresh basil, olive oil, lemon juice, lemon zest, Dijon mustard, and minced garlic. Season with salt and pepper, blend until smooth.

5. In a large bowl, combine the cooled pasta, asparagus, peas, chickpeas, marinated artichoke hearts, diced onion, and scallions. Drizzle with vinaigrette and toss gently.

6. Cover the salad and refrigerate for at least 2 hours. Serve chilled, garnished with fresh basil and toasted pine nuts.