Fresh Pasta Salad

Ingredients
2 cups Penne
1 cup cherry tomatoes, halved
2 cups broccoli florets, blanched
1/2 cup artichoke hearts, thinly sliced
2 cups arugula
1 cup heavy cream
1 tablespoon olive oil
1 garlic clove, minced
zest of 1 lemon
1/2 cup, grated parmesan
4 hard boiled eggs
roast chicken, shredded
salt and pepper


To make pasta salad...
In a large bowl add cherry tomatoes, blanched broccoli, artichoke, arugula, and penne that has been cooked and lightly rinsed under water. In a saucepan heat olive oil over medium-low heat and add garlic, cook until fragrant about 2 minutes. Poor in cream and cook stirring, about 10 minutes, until slightly thickened and reduced. Add lemon zest to cream and season with salt and pepper. Poor desired amount of cream over bowl of penne and vegetables, then add parmesan. Carefully mix everything till combined and evenly coated in cream. Season pasta salad with salt and pepper. Divide pasta salad evenly among 4 plates. Top each plate with shredded roast chicken and a boiled egg cut in 4 pieces. Serve with extra grated parmesan cheese.