GENOA SALAMI ANTIPASTO PASTS

 12 oz linguine
 3 tbsp extra-virgin olive oil
 4 large Portobello mushrooms, stemmed, gills removed, caps sliced 1/8 inch thick
 6 oz Genoa salami (1/8 inch thick) sliced
 1 cup sliced vegetables
 6 tbsp marinade from 16 oz jar Antipasto Salad with Olives
 2 cups Asiago cheese, divided
 2 cups chopped fresh basil, divided
1

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving ½ cup pasta cooking liquid.

2

Heat oil in same pot over medium-high heat.

3

Add mushrooms; sauté until tender and brown, about 6 minutes.

4

Add salami; toss 30 seconds.

5

Add pasta, ½ cup cooking liquid, sliced vegetables, reserved marinade, and 1 ½ cup cheese; toss until liquid thickens and coats pasta, about 3 minutes

6

Mix in basil. Season with pepper. Top with ½ cup cheese

Ingredients

 12 oz linguine
 3 tbsp extra-virgin olive oil
 4 large Portobello mushrooms, stemmed, gills removed, caps sliced 1/8 inch thick
 6 oz Genoa salami (1/8 inch thick) sliced
 1 cup sliced vegetables
 6 tbsp marinade from 16 oz jar Antipasto Salad with Olives
 2 cups Asiago cheese, divided
 2 cups chopped fresh basil, divided

Directions

1

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving ½ cup pasta cooking liquid.

2

Heat oil in same pot over medium-high heat.

3

Add mushrooms; sauté until tender and brown, about 6 minutes.

4

Add salami; toss 30 seconds.

5

Add pasta, ½ cup cooking liquid, sliced vegetables, reserved marinade, and 1 ½ cup cheese; toss until liquid thickens and coats pasta, about 3 minutes

6

Mix in basil. Season with pepper. Top with ½ cup cheese

GENOA SALAMI ANTIPASTO PASTS

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