artichoke heart and walnut pasta

thanks to julie for this recipe!

6 tablespoons olive oil

1 tablespoon black olive paste (tampanade)

2 tablespoons lemon juice

2 6oz. jars marinated artichoke hearts, drained and diced

4 oz. shelled walnuts, crushed/diced (I smash them in a ziploc bag)

1 lb. linguine

fresh parmesan cheese to taste

cook the pasta. while it's cooking combine the rest of the ingredients in a large bowl. when the pasta is done toss it in the bowl with the rest of the ingredients, and either serve it hot (my favorite) or cool it in the fridge and serve as a cold dish. grate fresh parmesan on each individual plate before serving.