5 tbsp. unsalted butter
6 green onions, minced
1/2 lb. sliced mushrooms
1 1/4 c. whipping cream
1 pkg. frozen peas, thawed
4 oz. boiled ham, chopped
1 c. Parmesan cheese
1 lb. fettuccine, cooked and drained
Salt and freshly ground pepper
Additional Parmesan cheese

Heat butter in heavy, large non-aluminum skillet. Add green onions 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, fettuccine and cheese and toss until heated, well combined and the sauce clings to the pasta.

Season to taste with salt and pepper. Turn onto heated platter to serve. Pass additional cheese.