1Cook the pasta as directed and drain.
Add butter to large skillet.
Saute the shallots and garlic 1 minute.
Add the wine and let most evaporate.
Add the mushrooms and cook until mushrooms are browned.
Add the artichokes, ham and peas.
Cook 2 minutes.
Add the heavy cream, grated parmesan, lemon zest, and parsley.
Cook until thickened.
Season with salt and pepper to taste
Serve over pasta sprinkled with shredded parmesan.