- 3 tablespoons butter
- 6 green onions, thinly sliced
- 1/4 cup minced shallots
- 1 pound fresh shiitake mushrooms, stemmed, caps sliced
- 1/2 cup dry white wine
- 8 ounces fresh peas, shelled, or 1 3/4 cups frozen peas, thawed
- 1/2 cup whipping cream
- 1 pound fettuccine
- 3 ounces thinly sliced prosciutto, cut into thin strips
- Chopped Italian parsley
- Melt butter in heavy large skillet over medium-high heat. Add green onions and shallots and sauté until onions soften, about 2 minutes. Add mushrooms and wine. Cover skillet and cook until mushrooms are tender, stirring occasionally, about 6 minutes. Reduce heat to medium-low. Add peas and cream; simmer until peas are tender, about 5 minutes. Season with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well.
- Return pasta to same pot. Mix in mushroom sauce and prosciutto; season with salt and pepper. Transfer to large bowl; sprinkle with parsley and serve