Instructions: Melt butter in heavy large skillet over medium head. Add shallots and saute until soft. Add mushrooms, increase heat to high and cook until mushrooms are very lightly browned. Add cream and boil two minutes.

Stir in peas and cook about 30 seconds. Reduce heat to low; blend in ham cheese and Tagliatelle and toss until heated, well combined and sauce clings to pasta. Season to taste. Serve immediately.

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