Farfalle with Asparagus and Smoked Salmon

In a large pot of salted boiling water cook pasta until al dente rinse under cold water and drain.

Steam the asparagus over boiling water and cook until tender but still firm. Drain cool and chop.

In a large bowl combine the pasta asparagus smoked salmon lemon juice pistachios basil olive oil and salt and pepper. Mix well and refrigerate for 2 hours. Remove from refrigerator and serve at room temperature.