Penne Cremini -- With Sun-Dried Tomatoes and Walnuts

• 1 lb penne
• 1 cup cremini mushroom, sliced
• 1 tablespoon butter
• 14 cup sun-dried tomato (I like to slice them into thick strips)
• 1 tablespoon mascarpone cheese
• 8 stalks asparagus, blanched and chopped (diagonally)
• salt and pepper, to taste
• 1 12 cups heavy cream
• 12 cup parmesan cheese, grated (freshly grated works & tastes the best)
• 12 cup walnuts, chopped

1. Bring a 5-quart pot with salted water to a boil and add pasta.
2. Preheat saute pan and melt butter.
3. Add mushrooms and saute for about 2 minutes.
4. Add the heavy cream.
5. Bring to a boil and add sun-dried tomatoes.
6. Reduce cream by about 1/4.
7. Add mascarpone, stirring to incorporate, then the asparagus.
8. Season with salt and pepper and reduce heat.
9. Sauce should have a medium thick consistency.
10. When pasta is al dente, drain and return to pot.
11. Stir in sauce and Parmesan.
12. To serve, place in 2 bowls and top with walnuts.
13. Suggested wine: 2002 Distant Bay Pinot Noir, Monterey County.

penne, cremini mushroom, butter, tomato, mascarpone cheese, stalks, salt, heavy cream, parmesan cheese, walnuts

Taken from www.food.com/recipe/penne-cremini-with-sun-dried-tomatoes-and-walnuts-159094 (may not work)