Fettuccine with Mushrooms and Prosciutto

Yield 4 servings

3 tablespoons extra virgin olive oil
3 tablespoons butter
1 pound fresh mushrooms, sliced thin
1/2 pound Prosciutto, cut in bits
2 large ripe tomatoes, peeled, seeded, and chopped into 1/2-inch cubes (or 1/2 cup tomato puree
1 cup of baby peas
1/4 teaspoon ground nutmeg
2 fresh sage leaves, chopped fine (or 1 teaspoon dried sage leaves, rubbed)
1 cup heavy cream
1 pound fettuccine
Freshly ground black pepper
1 cup freshly grated Parmesan cheese
1/2 cup finely chopped flat parsley
2/3 cup walnuts, toasted (optional)

1 Heat olive oil and butter in a large skillet until bubbling. Add mushrooms and cook until lightly browned (approximately 10 minutes.)
2 Add Prosciutto bits, peas, tomatoes, nutmeg, sage, and cream to skillet.
3 Cook fettuccine until al dente, drain, and return to pot. Add salt and pepper to taste, then add the sauce and half the Parmesan. Toss well and transfer quickly to serving bowl or to individual serving plates. Add the remaining Parmesan cheese, fresh parsley, and optional toasted walnuts to either the single large serving bowl or individual plates and serve immediately.

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