5 tb Unsalted butter
6    Green onions
8 oz Mushrooms sliced
1 1/4 c  Whipping cream
4 oz Boiled ham chopped
1 c  Parmesan cheese
1 lb Fettuccine cooked
Salt and pepper
1    10 oz pk frozen tiny peas

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.