Instructions: Cook the pasta and asparagus together in boiling water in a Morganware Pasta Pot* until the pasta is "al dente" and the asparagus crisp-tender, about 3 minutes. Drain.

Meanwhile, mix the pesto with the butter, cream, garlic, basil and salt and black pepper over a low heat just until warm and well combined.

Toss the hot pasta and asparagus with the creamy pesto mixture and serve immediately.

Pass freshly grated parmigiano (Parmesan) cheese separately.

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