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
-
Cook pasta, drain.
-
While pasta is cooking, saute mushrooms over medium-high heat.
-
Sit in cream, peas, sun-dried tomatoes, prosciutto, salt, nutmeg, and pepper. Bring to a simmer. Stir in 1/4 c Parmesan cheese.
-
Toss cooked pasta with sauce. If desired, sprinkle with additional Parmesan cheese and garnish.