Recipe Method

1. Cook the pasta in boiling salted water until al dente. Drain and rinse under cold water to stop it cooking.
2. Blanch the asparagus in boiling water for 2 minutes until bright green. Drain and shock in iced water to stop it cooking.
3. Use a potato peeler to cut the baby marrows into thin long strips.
4. Half or quarter the tomatoes according to their size.
5. Drain and cut the artichokes into chunks.
6. Finely chop half of the parsley.
7. Whisk together the chopped parsley, zest and juice, vinegar, salt and olive oil.
8. Combine the pasta and vegetables in a serving bowl. Drizzle with the orange dressing. Light toss through and garnish with the remaining fresh flat-leaf parsley.