Asparagus Portobello Pasta

• 2 (15 ounce) cans asparagus
• 1 (2.25 ounce) can sliced black olives
• 1/2 pound fettuccini pasta
• 1 tablespoon olive oil
• 3 large portobello mushrooms, sliced
• 1 (8 ounce) can peas, drained
• 2 teaspoons Italian seasoning
• 1 (6 ounce) can tomato paste
• 1/2 cup grated Parmesan cheese

1. 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.
2. Meanwhile, heat oil in a large skillet over medium heat. Saute mushrooms, peas, and Italian seasoning until mushrooms are tender.
3. 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.

asparagus, black olives, pasta, olive oil, portobello mushrooms, peas, italian seasoning, tomato paste, parmesan cheese

Taken from www.allrecipes.com/recipe/25413/asparagus-portobello-pasta/ (may not work)