1 c. freshly shelled peas or 1 (10 oz.) pkg. frozen peas
1/2 c. heavy cream
1 lb. fettuccine
8 tbsp. butter, cut in small pieces
3/4 c. Parmesan cheese
1/8 tsp. nutmeg
Salt and freshly ground pepper

Drop peas into boiling water. If fresh, cook 1-2 minutes. If frozen, cook 10 seconds (or just until peas are no longer sticking together). Drain and run briefly under cold water. Drain and return to saucepan. Add cream and set aside.

Cook pasta according to package directions; drain quickly. Put butter in hot serving dish for tossing pasta. Add pasta. Heat peas in cream briefly. Add peas in cream to pasta. Add cheese, nutmeg, salt, and pepper to taste. Toss well and serve.