White Cloud Pasta

Serves:

Ingredients:

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

Method:

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.