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 sauté about 1 minute until golden brown, being careful not to burn the garlic. Add half-and-half and shiitakes, and cook foranother 5 minutes. Add gorgonzola and Parmesan. Bring to a boil and cook, stirring, for another 4 minutes.
Add drained pasta and toss gently to combine. Add artichoke hearts, tomatoes, sugar snaps, asparagus tips and pesto. Cook about 1 minute just until asparagus tips are snap-tender.
NOTE: Fettuccine can be substituted for the tagliatelle.Servings: 4