Preparation:
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. |
