For the pasta: sautee garlic, leeks, and pine nuts in olive oil along with red, orange and yellow bell peppers. Cook up some portabello mushrooms and asparagus tips in red vinegar and oil. Throw on some Mexican Orange slices.
You need wild caught snapping turtle soaked in Dave's secret marinade. Brown in a skillet in olive oil.
Combine in a roasting pan and cook at 350 for 40 minutes. Toss over whole wheat pasta with tarragon.
I'm calling this little piece "Turtle Pasta Flower Feasteroon."