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5 tablespoons unsalted butter
1 cup Parmesan cheese
6 green onions
1 pound fettuccine, cooked
8 ounces sliced mushrooms
salt and pepper
1 1/4 cups whipping cream
1 10-ounce pkg frozen tiny peas
4 ounces boiled ham, chopped
1. Melt butter in heavy, large skillet over medium heat.
2. Add onions; saute until soft.
3. Add mushrooms; increase heat to high and cook until mushrooms are very lightly browned.
4. Add cream and boil two minutes.
5. Stir in peas and cook about 30 seconds.
6. Reduce heat to low; blend in ham, cheese, and fettuccine
7. Toss until heated, well combined, and sauce clings to pasta.
8. Season to taste. Serve immediately.
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