Mushroom Ham Fettuccine

• 1 tsp. butter
• 1/4 lb. cooked ham
• 1 can cream of mushroon soup
• 3/4 cup water
• 1/4 cup white wine
• 2 tbsp. parsley
• 1/2 tsp. lemon rind
• 1 cup thawed frozen peas
• 1/2 lb. fettuccini/or egg noodles

In skillet, melt butter and brown ham.  Add soup and water, wine, parsley, lemon.  Stir in peas; simmer.  Cover for 5 min.  Toss in hot cooked noodles.

Makes 2 servings.