Mediterranian dish.

7 oz Farfalle pasta (the bow tie kind) (Rigatoni whole wheat or regular - Wheat makes it healthier)
2 uncooked salmon fillets (6oz each) cut into bite size
8 fresh Asparagus spears - trim ends and half them
1 Red pepper - juilienned
1 cup of the Sun dried tomato walnut pesto

First prepare the pesto. Boil the pasta to directions and add the asparagus and red pepper to the pot for the final 8 minutes of cooking. Add the salmon to the pot for the final 3 minutes. Drain the cooked pasta, salmon and vegies in a colander. Put the pesto in the bottom of the pot and top with hot pasta, salmon and vegies. Toss or stir together gently to combine well and heat through.
If you prefer...you can also use shrimp in place of salmon.

PESTO:
1 large clove garlic - minced
1 cup fresh basil
1/3 cup grated Parmesan
1/3 cup walnuts
2 tablespoons water
6 sun dried tomatoes - roughly chopped
1/2 tsp salt
1/4 tsp freshly gound pepper
1/3 cup extra virgin olive oil

Place all ingredients except olive oil in a food processor. While you process...slowly pour the olive oil into the mix until all ingredients turn into a smooth paste.