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Salads
- Pasta |
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INGREDIENTS:
12 oz ounces linguine
3 tbs olive oil
4 lg portobello mushrooms, (5-inch-diameter) portobello
mushrooms, stemmed, dark gills remo
6 oz 1/8-inch-thick slices Genoa salami cut into thin
strips
1 cp sliced vegetables and 6 tablespoons marinade from
2 cps grated Asiago cheese divided
2 cps chopped fresh basil divided
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DIRECTIONS:
Cook pasta in large pot of boiling salted
water until just tender but still firm to bite, stirring
occasionally. Drain, reserving 1/2 cup pasta cooking liquid.
Heat oil in same pot over medium-high heat.
Add mushrooms; sauté until tender and brown,
about 6 minutes. Add salami; toss 30 seconds.
Add pasta, 1/2 cup cooking liquid, sliced
vegetables, reserved marinade, and 1 1/2 cups cheese; toss until
liquid thickens and coats pasta, about 3 minutes. Mix in 1 1/2
cups basil. Season with pepper.
Transfer to bowl. Sprinkle with 1/2 cup
basil; serve with 1/2 cup cheese.
Market tip: Asiago is an Italian cow's-milk cheese with a
rich, nutty flavor. It can be found at some supermarkets,
specialty foods stores, and Italian markets.
Servings: 6
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