Recipe: Peas and Pasta

PEAS AND PASTA

1 /2 pounds fresh green peas
1/2 pound fresh mushrooms
6 tablespoons butter
1 cup heavy (whipping) cream
1 pound fettuccine
3/4 cup freshly grated Parmesan cheese salt and pepper
Nutmeg

Shell the peas and measure about 2 cups.

In a medium saucepan, cook peas in a small amount of water for about 2 minutes. Drain.

Wipe mushrooms with a damp cloth, trim the stems, and slice the mushrooms.

Melt 3 tablespoons butter in a large skillet. Saute the mushrooms about 4 minutes. Remove from heat and combine with the peas in a large saucepan.

In a saucepan heat 3/4 cup cream and the remaining 3 tablespoons butter. Cook about 2 to 3 minutes until slightly thickened. Set aside.

Boil the pasta until barely tender. Drain. Toss with the cream mixture over low heat. Add the remaining cream, cheese, and vegetables. Season with salt and pepper to taste. Sprinkle with nutmeg.

From: Recipelink.com
Source: Old newspaper recipe clipping, source unknown, not dated