Today, a recipe that is also a hymn to the sun in the hot spring rich in the magical light that can get us much about although I must admit that a nice plate of pasta will cheer me up like a dream: D such as fettuccine with mushrooms to Imma : D, one of my favorite dishes ever! The paste used for this sauce, or fettuccine the miller Elice are those meals you never forget as fresh as it once was and made with the same traditions and because of their quality will also create delicious recipes in their simplicity! A sauce flavored paste a delightful bouquet of yellow flowers as the sun and is now spring! Fettucine with mushrooms to Imma 500 g fettucine Miller Elice 300 g veal mince 500 g mushrooms 100 g cooked ham, diced 200 ml cream 1 onion 100 g of boiled peas 1 tablespoon of Parmesan cheese 100 tomato paste ½ cup white wine Olive oil Salt to taste pepper to taste Finely dice the onion very thinly and the stove with oil in a wok, and let him join the ground brown with a fork shelling for 10 minutes, we combine the wine and let evaporate .
Now add the mushrooms washed and cut into chunks and peas and continue cooking for 10 minutes. The past 10 minutes, we combine the ham and the tomato paste dissolved in a glass of water or broth and cook until the sauce is not restricted. Cook pasta al dente and pour into the wok we combine the Parmesan cheese and cream and let the whole mix. 
Now add the mushrooms washed and cut into chunks and peas and continue cooking for 10 minutes. The past 10 minutes, we combine the ham and the tomato paste dissolved in a glass of water or broth and cook until the sauce is not restricted. Cook pasta al dente and pour into the wok we combine the Parmesan cheese and cream and let the whole mix.
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