Creamy Straw and Hay Fettuccine

12 oz. each dried regular and spinach fettuccine

2 T. olive oil

1 88-oz. package sliced white mushrooms

1½ c. heavy cream

1 box (10 oz.) frozen tiny peas, thawed

¼ c. sun-dried tomatoes in oil, drained, cut into strips

¼ lb. prosciutto, cut into thin strips

Salt and freshly ground pepper

¼ t. nutmeg

¼ c. grated parmesan cheese

Directions:

Cook pasta according to package directions

Drain.

Heat oil in large skillet over medium-high heat.

Add mushrooms and sauté 10 minutes.

Stir in cream, peas, tomatoes, prosciutto, nutmeg, salt and pepper.

Stir in parmesan cheese.

Toss cooked pasta with sauce.

Sprinkle with additional cheese.

Yield: 10 servings