Antipasto Pasta

Ingredients

• 3 tablespoons olive oil
• 4 large (5-inch-diameter) portobello mushrooms
• 2 cups fresh basil
• 2 cups grated Asiago cheese
• 12 ounces linguine
• 1 16-ounce jar antipasto salad with olives
• 6 ounces 1/8-inch-thick slices Genoa salami

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. Ad...

View full recipe at Epicurious