Pasta Sauce With Mortadella And Green Peas - cooking recipe

Ingredients

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

Preparation

Melt the butter and heat the oil in a saucepan.
Add Prosciutto, asparagus, mushrooms, carrot and zucchini.
Stir. Cover and cook over moderate flame for 5 minutes.
Add the onions, peas, basil, salt and pepper.
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.
Sprinkle with parsley and grated cheese.
Serves 3 to 4.