Pre-heat the oven to 375° F. Make the spaghetti according to package directions. On a baking sheet, arrange the shrimp in one layer. Drizzle 3 Tbsp. extra virgin olive oil over the top and add a pinch of kosher salt and cracked black pepper. Mix to coat the shrimp with the oil. Bake for 12 to 15 minutes. Remove from oven, cover lightly with foil, and set aside. In a cold cast-iron skillet or frying pan, add the pancetta, and turn the heat to medium. Sauté the pancetta until it just starts to turn crispy. Add the sage leaves and saute until the pancetta is crispy-crunchy. Add the roasted shrimp and mix. Clean the asparagus and remove the stems. Blanche them for 3-5 minutes and rinse under cold water. In a food processor, mix together the basil leaves, garlic cloves, butter, pine nuts, salt, and pepper to make the pesto. In a large bowl, mix the spaghetti with the pesto sauce and cheese. Keep 2 Tbsp. pesto for decoration. Place a ring mold in the middle of a plate. Twirl some spaghetti and place in the bottom of the mold and about ⅔ up the side. Add a layer of shrimp. Add another layer of spaghetti and some pesto sauce on the top. Decorate with shrimp and asparagus. Sprinkle with olive oil and some roasted pine nuts.
Heat oven to 350° F. Lightly grease and flour two 9 or 8-inch round cake pans. In large bowl, combine cake mix, 1 ⅓ cup apricot nectar, and eggs at low speed until moistened; beat 2 minutes at high speed. Pour into greased and floured pans. Bake 350° F for 25 to 35 minutes or until toothpick inserted in center comes out clean. (Bake 8-inch pans 30 to 40 min.) Cool 15 minutes; remove from pans. Cool completely. To assemble cake, slice each cake layer in half horizontally to make 4 layers. Place 1 cake layer cut side up on serving plate; spread with ⅓ cup spreadable fruit. Repeat 2nd & 3rd layers with fruit. Top with remaining cake layer. In small bowl, combine pudding mix, milk, and 2 Tablespoons apricot nectar; blend well. Add thawed whip topping. Beat at low speed for 2 minutes. Frost sides and top of cake. Sprinkle top with toasted coconut. Refrigerate at least 2 hours before serving. Store in refrigerator.
