Mushroom & Asparagus Fettuccini
An excellent dinner idea...
2 cups fresh chopped asparagus
63g sliced black olives
225g fettuccine pasta
15ml olive oil
3 large portobello mushrooms, sliced
1 can peas, drained
3g Italian seasoning
1 can tomato paste
50g grated Parmesan cheese
Fill a large pot with water, 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. Saute 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.
Easy and Yummy...