Fettuccine with Peas and Ham
|Unsalted butter||5 Tablespoon|
|Shallots||6 , minced|
|Mushrooms||1⁄2 Pound, sliced|
|Whipping cream||1 1⁄4 Cup (20 tbs)|
|Frozen peas||10 Ounce, thawed (1 Package)|
|Boiled ham||4 Ounce, chopped|
|Grated imported parmesan cheese||1 Cup (16 tbs)|
|Fettuccine||1 Pound, cooked al dente and drained|
|Ground pepper||To Taste|
Heat butter in heavy large non-aluminum skillet.
Add shallots and saute until soft.
Add mushrooms, increase heat to high and cook until mushrooms are very lightly browned.
Add cream and let boil 2 minutes.
Stir in peas and cook about 30 seconds.
Reduce heat to low; blend in ham, cheese and fettuccine and toss until heated, well combined and sauce clings to pasta.
Season to taste with salt and generous amount of pepper.
Turn into heated platter and serve.
Pass additional cheese, if desired.
Sauce can be prepared an hour or so ahead to point of adding peas.