Categories: Dinner, Lunch

Ingredients

• 12 oz fettuccine
• 2 tbsp evoo
• 8 oz slices white mushrooms
• 1 1/2 c heavy cream
• 10 oz frozen tiny peas, thawed
• 1/4 c sun-dried tomatoes in oil, drained and cut into thin strips
• 1/4 lb prosciutto, cut into thin strips
• 1 tsp salt
• 1/4 tsp ground nutmeg
• 1/4 tsp black pepper
• 1/4 c grated Parmesan cheese

Directions

1. Cook pasta, drain.

2. While pasta is cooking, saute mushrooms over medium-high heat.

3. Sit in cream, peas, sun-dried tomatoes, prosciutto, salt, nutmeg, and pepper. Bring to a simmer. Stir in 1/4 c Parmesan cheese.

4. Toss cooked pasta with sauce. If desired, sprinkle with additional Parmesan cheese and garnish.

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