2 Tbsp. Butter
1/2 cup Broken Walnuts
1/4 cup Fresh Chopped Basil
1 cup Heavy Cream
6 oz. Gorgonzola Cheese, Crumbled
1/8 tsp. Nutmeg
Salt and Pepper To Taste
8 oz. Cherry Tomatoes, Halved
10 oz. Asparagus Spears, Steamed
16 oz. Roseli® Cracked Black Pepper Fettuccine
Grated Roseli® Parmesan Cheese

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In a small skillet over medium heat, melt butter and stir in broken walnuts and basil. Cook for 3 minutes; set aside.

In a saute pan, heat cream over medium high heat; stir in Gorgonzola cheese until melted, adding nutmeg, pepper and salt. Add tomatoes and asparagus and heat through. Toss sauce and walnuts with hot pasta. Sprinkle with grated Parmesan cheese.

Yield: 4 servings