Pasta Sauce With Mortadella And Green Peas

• 2 Tbsp. butter
• 1/2 c. chopped onions
• 1/2 c. white dry wine
• 1 c. heavy cream or evaporated milk
• 1 c. Mozzarella cheese
• 1 c. green peas
• 1 1/2 lb. fettuccine or spaghetti
• 1/2 lb. mortadella, cut into strips
• dash of grated lemon zest
• 1 more c. heavy cream (may be added with other cream)
• 1/2 c. Parmesan cheese
• salt and pepper
• 1/4 c. butter
• 1/4 c. olive oil
• 1/4 c. slivered Prosciutto (can substitute ham)
• 1/2 lb. asparagus tips and chopped stems
• 1/2 lb. sliced mushrooms
• 1 carrot, thinly sliced (use a potato peeler)
• 1 zucchini, sliced
• 3 to 4 green onions, sliced
• 1 pkg. frozen tiny peas
• 5 to 6 leaves fresh basil
• salt and pepper to taste
• cooked, hot pasta
• handful chopped fresh parsley
• grated Romano cheese

1. Melt the butter and heat the oil in a saucepan.
2. Add Prosciutto, asparagus, mushrooms, carrot and zucchini.
3. Stir. Cover and cook over moderate flame for 5 minutes.
4. Add the onions, peas, basil, salt and pepper.
5. Increase heat until mixture boils. Then reduce to simmer and cook, covered, another 4 to 5 minutes. Pour mixture over hot pasta and mix gently.
6. Sprinkle with parsley and grated cheese.
7. Serves 3 to 4.

butter, onions, white dry wine, heavy cream, mozzarella cheese, green peas, mortadella, lemon zest, heavy cream, parmesan cheese, salt, butter, olive oil, substitute ham, stems, mushrooms, carrot, zucchini, green onions, peas, basil, salt, handful, romano cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=469714 (may not work)