Bring large pot and small pot of salted water to a boil. Add peas to small pot and cook 3 minutes, or until crisp-tender. Drain and set aside.
Melt butter in skillet over medium heat. Add mushrooms and cook 3 to 4 minutes, until lightly browned. Add ham and cook 1 minute. Stir in peas, cream, salt and pepper. Turn heat to low; keep warm, stirring occasionally.
Meanwhile, cook pasta in large pot until al dente. Drain, reserving about 1 cup cooking water. Toss pasta with butter mixture, adding cooking water if it turns dry. Add Parmesan and toss. Serve immediately.
666 calories (26g protein, 89g carbohydrate, 24g fat) per serving
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