Fettuccine Straw And Hay - cooking recipe

Ingredients

1/3 c. butter
1 c. sliced mushrooms
1 c. thawed, frozen peas
2 c. cooked ham strips
2 Tbsp. oregano
2 Tbsp. summer savory
1 lb. uncooked fettuccine (half green and half white suggested)
2 c. milk
1 (8 oz.) pkg. cream cheese
1 c. Parmesan cheese, grated
1 tsp. ground pepper
1/2 c. Parmesan cheese, grated

Preparation

In a large skillet, melt butter.
Cook vegetables, meat and herbs in butter over medium-high heat until vegetables are crisp-tender, stirring often.
Do not overcook.
Cook pasta according to package directions; drain.
In a heavy saucepan, bring milk almost to a boil over medium-high heat.
Reduce to medium-low heat.
Add cream cheese.
Whisk constantly for 7 to 8 minutes or until melted and smooth.
Stir in 1 cup of Parmesan cheese and pepper.
Arrange hot, cooked pasta in a large serving bowl or platter.
Pour vegetable mixture over pasta; toss to mix well.
Pour cream sauce over pasta; toss to mix well.