Fettuccine with Ham and Petit Pois
| 1 | lb | Fettuccine | Cooked and oiled |
| 5 | Tbsp | Butter | |
| 1/2 | cup | Parmesan | Grated |
| 1 | cup | Cream | |
| 1 | ea | Onion | Chopped fine |
| 1 | can | Petit Pois | |
| 4 | oz | Ham | Diced |
| 8 | oz | Mushrooms | Sliced |
| Salt & Pepper |
Melt butter in heavy large skillet
over medium head. Add onions
and sauté until soft. Add
mushrooms, increase heat to high and cook until mushrooms are very lightly
browned. Add cream and boil
two minutes. Stir in peas and cook
about 30 seconds. Reduce heat
to low; blend in ham, parmesan. Add fettuccine and toss until heated, well
combined and sauce clings to pasta. Season
to taste. Serve
immediately.