Cook the pasta in boiling water acording to pack directions until tender but still firm adding the asparagus tips a couple of minutes before the end of the pasta cooking time. Drain, cool and chop the asparagus.
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 to allow the flavours to blend.
Remove from the refrigerator and allow to come to roon temperature before serving.
