Begin by toasting pine nuts in a dry pan with a sprinkle of garlic powder.
Set pine nuts aside when lightly browned and boil water for pasta. Be sure to add salt for ‘al dente’ pasta—even at sea level this is important; even more so at elevation due to lower boiling temperature.
Chop the fresh basil and set it aside. Cook the pasta and drain it–leaving a few tablespoons of water to reconstitute the pesto.
Add pesto powder, olive oil and stir. Depending on presence of vegetarians and non-dairy eaters, stir in or keep separate the salmon and cheese.
Add chopped fresh basil to individual servings as garnish, with salt & pepper to taste.
Better smoked salmon is in the refrigerator case at most stores–it will keep for a day or two, keep your bear cans out of the sun.