Take farfalle pasta and cook it according to the instructions given on the packet; wash it under cold water and then drain it.
Asparagus, on the other hand, should be steamed over boiling water and it must be cooked until it is tender but firm. Drain it and leave aside to cool down and then cut it into small pieces.
Grasp a large bowl and combine asparagus, farfalle, smoked salmon, pistachio nuts, lemon juice, salt, pepper and olive oil. Then, mix all these ingredients well and put them in the refrigerator for one to two hours, after which it will be ready to serve.