Asparagus Portobello Pasta
2 cans asparagus ( I used 1 small ziplock baggy from the freezer)
1 can sliced black olives (didn't use these because I didn't have a can)
1 Tablespoon olive oil
3 (2) portobello mushrooms
1 can peas, drained
2 teaspoons Italian seasoning
1 can tomato paste
1/2 cup grated Parmesan cheese
1. Cook the pasta according to directions
2. Heat oil in a large skillet, Saute mushrooms, peas, and seasoning.
3. In food processor or blender,puree asparagus, olives, tomato paste and parmesan. Move to a small sauce pan and warm up. Put on top of pasta, then add the mushroom and pea mixture on top of that.