Yvonne's Gorgonzola Cream Pasta

1 l b. farfalle pasta (bow-tie)
a bunch of asparagus ,cut in bite size pieces
2 medium portabella mushrooms
3/4 quart of half & half cream
4 oz. grated parmesan cheese
4- 8 oz. gorgonzola cheese
dash cayenne red pepper
1/4 cup pine nuts toasted


Start the pasta water and cook pasta once water boils. Steam the asparagus. In a non stick medium sauce pan begin warming the half & half at a simmer temperature. Slice the portabellas into thin bite size pieces, discarding the stem and pithy center, and add to the cream. Keep the sauce at a low boil and stir frequently so it does not stick. Add the gorgonzola cheese a little at a time until it seems smooth. Add the dash of cayenne. Once the mushrooms are the sauce will take on a light brown color. Begin adding the parmesan cheese a little at a time, so it does not get lumpy. When the sauce is still hot, it will not seem thick, but will thicken as it cools on the pasta. Strain pasta and put in a large pasta bowl. Add the sauce and stir well. Add the asparagus and stir to cover with sauce and distribute throughout the pasta. Garnish with the pine nuts and serve.