Makes about 10 servings; prep time 10 minutes; cook time is about 15 minutes.

12 oz. each dried regular and spinach fettuccine
1-8 oz package sliced white mushrooms
1-10 oz box frozen tiny peas, thawed
1/4 cup sun-dried tomatoes in oil, drained and cut into thin strips
1/4 lb. prosciutto, cut into thin strips
1/4 tsp black pepper
2 T olive oil
1 1/2 cups heavy cream
1 tsp salt
1 tsp nutmeg
1/4 cup grated Parmesan

Cook pasta following package directions.  Drain. While pasta is cooking, heat oil in large skillet over medium-high heat. Add mushrooms; saute’ 10 minutes. Stir in cream, peas, sun-dried tomatoes, prosciutto, salt, nutmeg and pepper.  Bring to a simmer. Stir in Parmesan cheese.  Toss cooked pasta with sauce. Sprinkle with additional Parmesan cheese if desired.

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