Title: White Cloud Pasta
Categories: Pasta Italian Microwave
Yield: 4 Servings
| 1 | lb | Very thin spaghetti |
| 2 | c | Heavy cream |
| 1/2 | ts | Rosemary, finely Crushed |
| 2 | | Cl Fresh garlic, minced |
| 2 | tb | Calvert's cedar street Basil mustard |
| 6 | oz | Diced fontina cheese |
| 1 | c | Toasted walnuts, chopped |
Bring 4 qts. salted water to boil in a large pot. In a separate saucepan,
heat cream, rosemary, garlic and mustard to the boiling point. Simmer
while cooking pasta. Cook pasta until al dente, drain, and return to pot.
Pour cream sauce over and add Fontina and walnuts and toss well. When
serving, top with freshly ground pepper.