Fettuccini with creamy pesto and white wine

This is a creation I made for friends last weekend. It's inspiration is from two dishes I saw, one in a Woman's Weekly and the other while flicking through the menu of a local restaurant.

Mushrooms (about 4 medium sized)

Peas (about a cup)

Spring onions (half a bunch)

Garlic (2 cloves)

Pesto (2-3 tablespoons)

White wine (about a cup)

Cream (about a cup)

Pepper (maybe a teaspoon)

Salt (a few good grinds)

Shaved parmesan to serve

In a pan, fry mushrooms with a little butter until golden brown

Add garlic and spring onions, stirring a few times before adding wine

Simmer for about a minute then add the pesto, cream, salt and pepper

Bring to a simmer and add the peas

Pour over cooked fettuccini, combine well and serve with parmigiano