Ingredients:

6 Tablespoons Butter

12 ounces fresh mushrooms, diced

½ cup tiny frozen peas

1 cup cream

½ to 1 cup slivered, cooked ham

6 ounces spinach fettuccine

6 ounces plain fettuccine

grated Parmesan cheese

salt & pepper, coarsely ground

Directions:

Heat 3 tablespoons of butter in large skillet.  Add the mushrooms, saute over medium heat until tender and edges begin to brown (about 5 minutes).  Add the peas, cover and cook on low heat for 2 minutes. Add ½ cup of cream; heat to boiling; simmer, stirring until slightly thickened.  Add ham, salt, and pepper. Heat the remaining ½ cup cream and 3 tablespoons butter in the pasta cooking pan, to boiling. Add the fettuccine, which has been cooked to al dente, or firm to the bite, and drained; cook, stirring until cream begins to thicken.  Add ½ of mushroom mixture and a sprinkle of Parmesan. Spoon into serving dish, spoon remaining mushroom sauce on top. Sprinkle with cheese and serve at once. Serves 6.