|1 pkg (375 g)||CATELLI BISTRO® Sun-Dried Tomato & Basil Spaghettini|
|2-3 tbsp (30-45 mL)||butter|
|1||leek (white and light green part only), thinly sliced|
|1-1/2 cups (375 mL)||whipping cream|
|10||asparagus spears, steamed and cut into 2-inch/5 cm pieces|
|6 tbsp (90 mL)||crumbled Blue cheese|
|4 tbsp (60 mL)||toasted pine nuts|
Cook spaghettini according to package directions.
Heat butter; add leek and sauté until tender. Add cream; simmer 3-4 minutes. Stir in asparagus; heat through. Season to taste with salt and pepper.
Toss hot spaghettini with cream sauce (if sauce becomes too thick, add a little more cream). Serve topped with cheese and pine nuts.
Check out our recipe for our Sun-Fried Tomato Spaghettini with Blue Cheese, Asparagus, and Pine Nuts.