Asparagus Portobello Pasta

Ingredients

• 2.3 ounce olives black sliced canned
• 30 ounce asparagus canned
• 8 ounce peas drained canned
• 2 teaspoons penzey's southwest seasoning italian
• 1 tablespoon olive oil 
• 0.5 cup parmesan cheese grated
• 0.5 pound fettuccini pasta 
• 3 large portabello mushrooms sliced
• 6 ounce tomato paste canned

Equipment

• food processor
• frying pan
• sauce pan
• pot
• blender

Directions

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.
2. Drain.
3. Meanwhile, heat oil in a large skillet over medium heat.
4. Saute mushrooms, peas, and Italian seasoning until mushrooms are tender.
5. In a blender or food processor, puree asparagus, black olives, tomato paste and Parmesan.
6. Transfer to a small saucepan, and heat through over medium-low heat. Spoon asparagus sauce over fettuccini, and top with mushrooms and peas.