Recipe: Boil the fettuccine according to your taste, or according to package instructions. In the meantime, heat the butter in a large heavy pan over medium heat and saute the green onions and garlic for 2 minutes. Add the sliced mushrooms and saute for 3 minutes more. Add the thawed peas, ham, cream and chicken stock, and cook the sauce for about 4-5 minutes or until it is sufficiently reduced. At this point, turn the heat down and stir in the Parmesan cheese in the sauce. Cook for just 30 seconds more, until the cheese dissolves. Strain the fettuccine and add them to the pan with the sauce. Season to taste with salt and pepper. Toss well, until the sauce sticks to the pasta noodles and serve. Cooking tip: This is a Parmesan-cream sauce recipe, but by adding just a few spoonfuls of tomato sauce, you can make it into a blush sauce.

Savour all the amazing flavors of the Italian and Mediterranean cuisines!!!