Categories: Pasta 
      Yield: 4 servings 
  
      5 tb Unsalted butter                     1 c  Parmesan cheese 
      6 ea Green onions                        1 lb Fettuccine cooked 
      8 oz Mushrooms sliced                    1 x  Salt and pepper 
  1 1/4 c  Whipping cream                      1 ea 10 oz pk frozen tiny peas 
      4 oz Boiled ham chopped              
  
  Melt  butter in heavy large skillet over medium head.   Add shallots and 
  saute until soft.   Add mushrooms,  increase heat to high and cook until 
  mushrooms  are very lightly browned.   Add cream and boil  two minutes. 
  Stir  in peas and cook about 30 seconds.   Reduce heat to low; blend in ham 
  cheese and fettuccine and toss until heated, well combined and sauce clings 
  to pasta.  Season to taste.  Serve immediately.