Source: Anotherthyme - Raleigh, North Carolina

1 pound dried tagliatelle pasta (see note)
4 tablespoons butter
3 tablespoons minced garlic
1/2 teaspoon white pepper
3 cups fat-free half-and-half
8 ounces shiitake mushrooms, cut into 1/2-inch slices
1 cup crumbled gorgonzola cheese
1 cup grated Parmesan cheese
4 cooked artichoke hearts, quartered (fresh or canned)
1 cup grape tomatoes
1 cup sugar snap peas or snow peas
1 cup (1 1/2-inch) asparagus tips
3 tablespoons pesto

Boil the pasta in salted water 8 to 10 minutes until al dente. Drain.

While pasta is boiling, heat butter in large saucepan over medium-high heat until foam subsides.

Add garlic and pepper, and saut