1 lb. mushrooms, sliced
1/2 c. onion, chopped
6 tbsp. butter
1/2 tsp. salt
8 oz. fettuccine
8 oz. spinach fettuccine
1 pkg. frozen peas
1/2 c. Parmesan cheese
1/4 tsp. pepper
1/2 lb. baked ham, cut into julienne strips
3/4 c. heavy cream

Saute onions and mushrooms in 3 tablespoons butter, add salt, pepper and ham, stir constantly for a minute. Add half of the heavy cream; cook until the cream begins to thicken. Remove from heat. Cook the peas until tender. Cook the fettuccine until tender, b ut firm.

Toss cooked pastas and peas with remaining heavy cream and butter. Add half of the mushroom mixture; mix well. Add cheese; blend well. Pour in the remaining mushroom mixture, cook over medium heat just until pasta is heated through.