Asparacus Portobello Pasta

Asparagus and portabello mushrooms give this pasta a unique and full-bodied flavor.



Ingredients
2 (15-oz.) cans asparagus
1 (2.25-oz.) can sliced black olives
1/2 lb. fettuccini pasta
1 Tbl. olive oil
3 large portobello mushrooms, sliced
1 (8-oz.) can peas, drained
2 tsp. Italian seasoning
1 (6-oz.) can tomato paste
1/2 C. grated Parmesan cheese

Directions
Fill a large pot with water and the drained liquids of the asparagus and the olives; bring to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain. Meanwhile, heat oil in a large skillet over medium heat. Sauté mushrooms, peas, and Italian seasoning until mushrooms are tender. In a blender or food processor, puree asparagus, black olives, tomato paste and Parmesan. Transfer to a small saucepan, and heat through over medium-low heat. Spoon asparagus sauce over fettuccini, and top with mushrooms and peas.