5 T  Unsalted butter

      1 c  Parmesan cheese

      6    Green onions

      1 lb Fettuccine cooked

      8 oz Mushrooms sliced

           Salt and pepper
  1 1/4 c  Whipping cream

      1    10 oz pk frozen tiny peas

      4 oz Boiled ham chopped

  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.