Author :: Mrs Liz
Category :: Main Dish Recipes
Ingredients ::
- 1 teaspoon plus 1 Tablespoon margarine, divided
- 1/4 cup minced shallots
- 2 cups (1/2 Lb.) sliced fresh mushrooms
- 3 Tablespoons unbleached flour
- 2 cups skim milk, heated to a simmer
- 1/8 teaspoon salt
- 1 (10 oz.) package frozen tiny peas, thawed
- 1/4 pound lean ham, chopped
- 1 pound fettucini, cooked al dente, drained
- 1 cup freshly grated Parmesan cheese
- freshly ground pepper
From: Nancy Jackson, of Cedarburg, WI
Makes: 8 servings
In a large saucepan, melt 1 teaspoon margarine. Add the shallots and saute until soft. Add mushrooms, increase heat to high and cook until mushrooms are light brown. Remove from pan and set aside.
In the same saucepan, melt the remaining margarine over low heat. Add the flour and cook for 2 minutes. Stir constantly - do NOT brown. Remove from heat and add milk slowly, stirring with a wire whisk. Add salt and cook over low heat for 15 minutes, stirring occasionally. Add peas and cook 30 minutes.
In a bowl, combine sauce, shallot - mushroom mixture, ham, fettucini and 3/4 cup of the cheese. Toss until sauce clings to the pasta. Season generously with pepper.
When serving, sprinkle each serving with 1-1/2 teaspoons of cheese.
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