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1/2 cup olive oil
3-5 tsp. chopped garlic
6 or so basil leaves chopped
3 oz. fresh spinach leaves
1/2 pint cherry or grape tomatoes
4-5 oz. pitted kalamata olives
12 oz. crumbled feta cheese
bunch fresh asparagus steamed
16 oz. penne pasta
1/8 cup pan toasted pine nuts

Cut the asparagus in bite size pieces and steam. Also start cooking the pasta. In a medium
size non-stick skillet, saute the garlic in the olive oil over medium heat for a few minutes.
Slice or tear the spinach and basil into bite size pieces and add to skillet. Slice the tomatoes
in half and add to skillet. Slice the kalamata olives in half and add to the skillet.

In a small non-stick skillet on medium low heat, toast the pine nuts. Do not add
oil. They will become nicely brown in a short time, so keep your eye on them.
Remove from heat once browned

Add the feta cheese to the skillet mixture and let it simmer until the asparagus and pasta
are finished. Drain pasta and put in a large bowl. Add and mix in, the skillet mixture to the pasta.
Add the asparagus and mix well. Garnish with the pine nuts.