Pasta With Salmon, Mushrooms And Peas

This is an old well loved favorite. Easy and company worthy! And yes, I said peas! I'll be picking every one out!
8-12 oz. cooked salmon, flaked
1 TBS good olive oil
1 TBS butter
8 oz. mixed mushroom blend, or any mushrooms~ cleaned,  and sliced
3/4 cup dry white wine
4 TBSP shallots, minced
1 1/4 cup heavy cream
8 oz. wide fettuccine noodles, cook and drained according to package directions~ reserve 1/2 cup pasta liquid
3/4 cup peas, cooked
2 TBS parsley, finely chopped
4 TBS pine nuts, toasted
1/2 cup freshly shaved Parmesan cheese

Toast pine nuts in a large, dry skillet until lightly browned. Keep an eye on these, they will burn quickly. Set aside.
Heat oil and butter, until butter is melted. Add mushrooms and cook until liquids are released and have evaporated and mushrooms are slightly golden. Set aside
Cook peas and set aside.
Put wine and shallots in the skillet and bring to a slow boil, scraping up any brown bits. Let wine reduce by 1 TBS. Add heavy cream and simmer for a couple of minutes.

Add drained pasta to skillet along with salmon, mushrooms, pine nuts and peas. Toss and heat. If needed all a little pasta water to loosen the sauce add just a little at a time. 
Plate and shave Parmesan cheese over pasta. Sprinkle with parsley.